Data of Moisture Content Determination

Table of Contents

  1. Introduction
  2. Measurement Programs
  3. Improvement of Test (measuring time and measurement accuracy)
  4. Data of Moisture Content

1. Introduction

These data are obtained by the moisture content determination test of typical materials with MX-50.
Except for the minimum display of moisture content of 0.05%, sample pan temperature, measurement programs and so forth also apply to MF-50 unless the sample does not have much moisture content.

2. Measurement Programs

 
1) Mean values and repeatability of moisture content data and average measurement time are obtained by the tests done for 3 to 5 times.
2) Heating uniformly on a sample pan in Standard drying.
3) Moisture content is based on wet base moisture.
Wet base moisture = ((Wet sample mass - Dried sample mass) / Wet sample mass) x 100 (%)
4) When a sample's grid is too big it should be ground before measurement so that water in the sample could evaporate.
5) Where a sample is liquid or has thin membrane on its surface, optional glass fiber sheet (AX-MX-32) is applied.
6) A sample whose moisture content is less than 1% such as plastic should be measured:
+ With "Standard mode" and "HI" measurement accuracy by MX-50.
+ With "Automatic mode" under "User mode" with termination value on of "0.02% /min" by MF-50.
7) While recommended sample weight is 5g when measurement accuracy is set as MID and 10g as HI in Standard mode, sample when a liquid can be as much as a glass fiber sheet can absorb, that is about 1g, and when sample is solid it can be as much as when crushed then laid out evenly.

3. Improvement of Test (measuring time and measurement accuracy)

Measurement time can be shortened by the following methods:  
1) Set higher heating temperature,
2) Lessen sample weight,
3) Obtain more superficial area by powdering solid sample or the use of a glass fiber sheet for liquid sample.

Measurement accuracy may be highest when measured at suitable heating temperature depending on sample's characteristics.
For how to decide suitable heating condition referring to each materials is described below. All the samples tested may fall into 3 categories according to their patterns of the curves of moisture content rate change, as explained below. When clicking the each material's name shown below, you can check data measured at 20C increments from 100 to 200C with links to their graphs. To view the graphs, Adobe Acrobat Reader is necessary (English Version).
Note: When the PC has an inappropriate setting or has old software version, it may not show the graph data.
  
1) A pattern where the same moisture contents rate result can be obtained despite the heating temperature change, as the sample can resist heat. Thus, The higher the heating temperature is the faster the measurement completes.

Examples of such material are: Sodium Tartrate Dihydrate, Starch, Corn Starch, Hand Soap and Laundry Starch.
2) A pattern where as heating temperature reaches a point moisture content rate leaps up. It is recommended to measure at a heating temperature that is before the leap. The sudden shift after constant results means that something other than water such as oil content or additives vaporizes as they decomposes. Therefore, setting the temperature too high is not a good idea to get an accurate measurement result.

Examples of such material are: Soybean Powder, Ground Butter Peanuts and Citric Acid.
3) A pattern where moisture content rate can not be stabilized at any heating temperature setting, and thus heating system and detection of weight loss method is not suitable to determine sample's moisture content. Sample with volatile oil and black surface are easy to carbonize, which makes it impossible to obtain correct moisture content rate. However the sample's evaluation is possible when temperature setting, drying rate and sample quantity are the same for every measurement. Also, measurement time may be shortened and accuracy improved if carbonization of sample's surface can be avoided by putting a glass fiber sheet atop. 

Examples of such material are: Ground Coffee Beans and Green Tea Leaves.

Optimum Temperature Search (OTS) program, RsTemp
WinCT-Moisture incorporates RsTemp that searches optimum heating temperature to measure moisture content rate of a material.
OTS lets the moisture analyzer change its heating temperature between 100C and 200C per20C. Analyze data and suggest an appropriate temperature setting for moisture content determination based on moisture content or moisture content rate. For further information, refer to RsTemp_ReadMe. The following are graphs and results of actual measurement of samples with RsTemp, classified in 3-3. Clicking a samplefs name allows you to display its data on a graph by PDF.
To view the graphs, Adobe Acrobat Reader is necessary (English Version).
Note: When the PC has an inappropriate setting or has old software version, it may not show the graph data.
1)A pattern where the same moisture contents rate result can be obtained despite the heating temperature change, as the sample can resist heat.
Examples of such material are: Sodium Tartrate Dihydrate, Starch and Corn Starch
2)A pattern where as heating temperature reaches a point moisture content rate leaps up.
Examples of such material are: Soybean Powder and Ground Butter Peanuts
3)A pattern where moisture content rate can not be stabilized at any heating temperature setting.
Examples of such material are: Ground Coffee Beans

Reference) Where sample is liquid and rich in sugar such as honey, repeatability may be better at a 20C to 40C lower temperature than one rated A.


As well as notes above, the most fundamental things to use the moisture analyzer MX-50 or MF-50 are as follows,

 
1) Measure with appropriate weight of sample. Sample lighter than recommended weight can impede accuracy of moisture content measurement and repeatability of the result. Sample heavier than recommended weight takes more time in measuring. It is advisable that if same material should be tested repeatedly use given quantity of the sample to be tested.
2) Spread sample on the pan to be evenly heated.
3) Moisture analyzers, which heat and detect weight loss, are suitable for moisture content rate measurement of samples where only water content vaporizes. Weight loss due to vaporization or decomposition of materials other than water could be measured as moisture content, which will result in a measurement error.
Particularly with samples likely to lose much oil content due to vaporization, or easily carbonize due to its high sugar content, accurate measurement of moisture content may not be possible.
4) The analyzer needs a pre-heating process before measurement. When measuring samples repeatedly or continuously, the first result is always different from the other results.
5) Use a sample on the sample pan that has cooled to room temperature. When a sample is put on a hot sample pan, the moisture content is diffused before measurement, and precise results are not possible. We recommend you use multiple sample pans.
Not only changing the pan but also cooling the unit itself for more then 10 minutes works for measurement repeatability especially if the sample has little moisture content.
6) Where samplefs color is dark by putting a glass fiber sheet (AX-MX-32) on the sample carbonization may be reduced and thus, high repeatability may be obtained.

4. Data of Moisture Content

 
1) Analysis Mode:
+ "Standard-MID" means that "Standard mode" is selected and measurement accuracy is set "MID".
+ "Automatic-(0.005%/min)"means that "Automatic mode" is selected and termination value is set with "0.005%/min".
2) Analysis time: Mean value of time from the start of the measurement to the completion.
3) Mean value: Mean value of moisture content.
4) Repeatability: Standard Deviation of moisture content.
5) CV value: Coefficient Variation value = (Repeatability / Mean value of moisture content) x 100 (%)
6) Click a sample's name to display a graph that shows measurement results. Note that Adobe Acrobat Reader (English version) is required to display.
Note: When the PC has an inappropriate setting or has old software version, it may not show the graph data.
Commodity
No. Classifi-cation Sample Weight
(g)		 Analysis Mode Tempera-ture
(C)		 Analysis time
(Min)		 Moisture Content Remarks
Mean Value
(%)		 Repeat-ability
(%)		 CV Value
(%)
1 Commodity Tobacco 1 Standard-MID 100 6.5 10.58 0.339 3.20 Flake leaves and test.
Smells strong while heating. 
2 Commodity Dried Dog Food 1 Standard-MID 160 9.2 8.68 0.059 0.68 Crush with hand mixer.
Smells strong while heating.
3 Commodity Tooth Paste 1 Standard-MID 180 6.4 36.43 0.472 1.30 Place the sample evenly on the pan.
4 Commodity Laundry Starch
(Liquid)		 1 Standard-MID 200 5.5 93.38 0.170 0.18 Use a grass fiber sheet.
5 Commodity Starch Glue
(Paste)		 5 Standard-MID 200 14.0 83.34 0.102 0.12 Place the sample evenly on the pan.
6 Commodity Bond
(Paste)		 1 Standard-MID 200 9.7 61.30 0.309 0.50 Place the sample evenly on the pan.
7 Commodity Hand Soap
(Liquid)		 1 Standard-MID 200 6.0 92.01 0.157 0.17 Use a grass fiber sheet.
8 Commodity Lipstick 1 Standard-MID 1001.9 0.778 0.193824.91 Spread the sample directly.
9 Commodity Liquid Foundation 1 Standard-MID 14012.6 75.93 0.1260.17 Use a grass fiber sheet.
10Commodity Silver Fir Chip
(Dried)		1 Standard-MID2003.711.170.0810.73
11Commodity Silica Sand10 Standard-HI2002.30.4980.074114.88
12Commodity Cement
(Powder)		5 Standard-MID2003.00.4080.02225.44
13Commodity Putty
(Paste)		1 Standard-MID2007.333.730.5491.63
14 Commodity Synthetic Resin Paint
(Acrylic and Aqueous Fluid Type)		 1 Standard-MID 200 13.653.930.1500.28 Use a grass fiber sheet.
15Commodity Xerox Paper1 Standard-MID2002.84.690.1743.71 Cut the sample into small bits.
16CommodityCardboard1 Standard-MID1004.26.660.1091.64 Cut the sample into small bits.
Food A(Grain, Beans, Sea Foods, Seasonings, Spices and Flavoring)
No. Classifi-cation Sample Weight
(g)		 Analysis Mode Tempera-ture
(C)		 Analysis time
(Min)		 Moisture Content Remarks
Mean Value
(%)		 Repeat-ability
(%)		 CV Value
(%)
17 Food Corn Grits
(Powder)		 5 Standard-MID 160 17.5 12.06 0.072 0.60
18 Food Corn Starch
(Powder)		 5 Standard-MID 200 7.1 12.74 0.137 1.08
19 Food Starch 5 Standard-MID 180 7.8 15.95 0.157 0.99
20 Food Buckwheat Flour 5 Standard-MID 180 10.2 15.13 0.191 1.26
21 Food Soft Flour 5 Standard-MID 200 7.3 13.03 0.260 2.00
22 Food Floured Rice 5 Standard-MID 200 7.6 12.89 0.134 1.04
23 Food Oats 5 Standard-MID 200 13.7 13.56 0.066 0.49
24 Food Preprocessed Oats
(Grain)		 1 Standard-MID 160 19.7 11.80 0.352 2.98
25 Food White Rice 5 Standard-MID 200 14.3 15.88 0.198 1.25 Crush with hand mixer.
26Food Pre-cooked Rice1 Standard-MID20015.364.510.3840.60
27 Food Soybean Powder 5 Standard-MID 160 8.2 9.92 0.061 0.61
28Food Cashew Nuts5 Standard-MID1408.53.040.0100.33 Crush with hand mixer.
29Food Butter Peanuts5 Standard-MID1409.62.100.0773.67 Crush with hand mixer.
30 Food Ground Coffee Beans
(Powder)		 5 Standard-MID 140 9.8 4.43 0.036 0.81
31FoodDried Squid2 Standard-MID18020.526.210.3121.19 Cut the sample into small bits.
32FoodBoiled Dried Fish2 Standard-MID1608.317.280.2351.36 Crush with hand mixer.
33Food Dried Whitebait5 Standard-MID20015.370.230.2460.35
34Food Dried Bonito Fish Flake1 Standard-MID1206.014.690.7705.24 Crush with hand mixer.
35Food Fish Sausage2 Standard-MID20015.678.020.2270.29 Cut the sample into small bits.
36 Food Sugar Crystals
(Powder)		 5 Standard-MID 160 1.7 0.162 0.0130 8.02
37 Food Soft Brown Sugar
(Powder)		 5 Standard-MID 160 5.4 0.973 0.0386 3.97
38 Food Seasoned Salt 5 Standard-MID 100 1.1 0.086 0.0151 17.56
39 Food Salt 5 Standard-MID 200 1.7 0.160 0.0082 5.00
40Food Flavour Seasoning5 Standard-MID1608.522.000.0500.23
41Food Ketchup1 Standard-MID16016.170.420.6430.91 Spread the sample between two glass fiber sheets.
42Food Mayonnaise
(Egg yolk type)		1 Standard-MID1608.522.000.0500.23
43FoodPepper
(Cracked)		5 Standard-MID16015.912.230.1421.16
44FoodChilli Pepper Powder5 Standard-MID12017.35.810.0601.03
45FoodSeasoned Chilli Pepper Powder5 Standard-MID12016.94.900.0851.73
46FoodPowder Mustard5 Standard-MID1409.34.760.0511.07
47FoodPowder Horse Radish5 Standard-MID14011.43.700.0822.22
48FoodHorse Radish
(Grated)		1 Standard-MID20015.139.070.1230.32 Crush the sample from above a glass fiber sheet.
49Food Ginger
(Grated)		1 Standard-MID20011.984.770.4390.52
50food Dijon mustard
(Paste)		1 Standard-MID20013.554.550.4160.76
51 Food Citric Acid 5 Standard-MID 100 7.2 4.54 0.210 4.63
52 Food Anhydrous Glucose 5 Standard-MID 140 1.7 0.696 0.0054 0.78
Food B(Processed foods, Dairy products, Snacks and Sweets, Beverage and others)
No. Classifi-cation Sample Weight
(g)		 Analysis Mode Tempera-ture
(C)		 Analysis time
(Min)		 Moisture Content Remarks
Mean Value
(%)		 Repeat-ability
(%)		 CV Value
(%)
53Food Bread1 Standard-MID1607.336.650.5501.50 Measure after breaking into bits.
54Food Bread Crumbs1 Standard-MID2006.232.360.5051.56
55Food Dried Soup5 Standard-MID14014.14.730.0791.67
56FoodInstant Bean Paste Soup1 Standard-MID16012.963.430.7281.15 Spread the sample between two glass fiber sheets.
57FoodInstant Chinese Noodle2 Standard-MID1409.61.530.0915.96 Crush the sample by tapping the sample
58Food Sippet2 Standard-MID1608.45.680.1192.10 Crush the sample by tapping the sample.
59Food Brown Rice Cereal2 Standard-MID1607.94.420.0711.61 Crush the sample by tapping the sample.
60Food Dried Pasta2 Standard-MID20015.813.700.2111.54 Crush the sample by tapping the sample.
61Food Dried Wheat Noodle5 Standard-MID20020.013.360.1090.82 Cut the sample by about 3cm.
62Food Dried Bean Starch Vermicelli2 Standard-MID20015.814.800.1501.01 Cut the sample by about 3cm.
63 Food Dried Brown Seaweed 1 Standard-MID 200 9.2 11.49 0.367 3.19 Crush with hand mixer. 
64Food Wood Ear
(Sliced)		2 Standard-MID18018.313.130.2271.73 Cut the sample by about 3cm.
65Food Beef Jerky2 Standard-MID20026.727.650.2430.88 Cut the sample into small bits.
66Food Rice Cracker5 Standard-MID14017.16.930.0450.65 Crush the sample by tapping the sample.
67Food Cookie5 Standard-MID1405.52.000.0542.70 Crush the sample by tapping the sample.
68Food Caramel2 Standard-MID14016.45.940.0711.20 Press the sample to 1mm thick and put on a glass fiber sheet.
69Food Banana chips
(Sliced and Dried)		1 Standard-MID1807.04.530.0601.32 Measure after crushing.
70Food Potato Crisps5 Standard-MID1409.31.880.0542.87 Crush the sample by tapping the sample.
71Food Snack
(Shrimp Flavour)		5 Standard-MID1606.42.540.0431.69 Crush the sample by tapping the sample.
72Food Snack
(Instant Fried Noodle)		5 Standard-MID1408.71.310.0392.98 Crush the sample by tapping the sample.
73Food Jam
(Strawberry)		1 Standard-MID16017.033.960.1090.32
74Food Honey
(Drying temperature,120C)		1 Standard-MID12020.317.760.2821.59 Put on a glass fiber sheet.
75Food Honey
(Drying temperature,140C)		1 Standard-MID14014.519.380.5392.78 Put on a glass fiber sheet.
76Food Honey
(Drying temperature,160C)		1 Standard-MID16020.422.921.5996.98 Put on a glass fiber sheet.
77Food Condensed Milk1 Standard-MID14011.925.590.4001.56 Put on a glass fiber sheet.
78 Food Milk Substitute
(Liquid)		 1 Standard-MID 200 4.5 61.83 0.491 0.79 Use a grass fiber sheet.
79Food Fat spread1 Standard-MID1405.828.670.0600.21
80Food Butter
(Solid,Salted)		1 Standard-MID1404.114.940.1861.24
81 Food Grated Cheese 1 Standard-MID 160 8.1 10.65 0.252 2.37
82Food Skimmed Milk2 Standard-MID14016.76.490.2553.93
83Food Modified Powdered milk
(for nursing)		2 Standard-HI1206.73.290.0150.46
84Food Milk1 Standard-MID1406.787.110.0690.08 Use a grass fiber sheet.
85Food YoghurtA
(Firm type)		1 Standard-MID16011.581.170.3830.47 Use a grass fiber sheet.
86Food YoghurtB
(Firm type)		1 Automatic-(0.5%/min)1805.488.070.2090.24 Spread the sample between two glass fiber sheets.
87Food Soy Milk1 Standard-MID1805.690.110.1420.16 Use a grass fiber sheet.
88 Food Green Tea Leaves 5 Standard-MID 140 11.6 5.53 0.023 0.42 Crush with hand mixer. 
89Food Instant Coffee A
(Powder)		1 Standard-MID1207.17.660.1001.31
90Food Instant Coffee B
(Powder)		4 Standard-MID1005.92.060.0552.67
91Food Orange Juice1 Standard-MID1407.389.480.2090.23 Use a grass fiber sheet.
92Food Powdered Cold Beverage5 Standard-MID1202.70.4080.047611.67
93Food Cold Beverage
(Jellylike)		1 Standard-MID14017.576.300.2850.37 Use a grass fiber sheet.
94 Food Agar Powder 5 Standard-MID 180 8.5 17.76 0.125 0.70
95 Food Gelatin
(Powder)		 5 Standard-MID 200 15.4 16.03 0.223 1.39
Chemicals, Industrial Products, Plastic, Electronic Parts and Rubber
No. Classifi-cation Sample Weight
(g)		 Analysis Mode Tempera-ture
(C)		 Analysis time
(Min)		 Moisture Content Remarks
Mean Value
(%)		 Repeat-ability
(%)		 CV Value
(%)
96Chemicals Skin-Care Cream
(Paste)		1 Standard-MID16016.077.060.5430.70 Spread the sample between two glass fiber sheets.
97 Chemicals Sodium Tartrate Dihydrate 5 Standard-MID 160 7.7 15.70 0.026 0.17
98 Chemicals Cellulose 5 Standard-MID 180 5.2 4.37 0.136 3.11
99 Chemicals Calcium Stearate 5 Standard-MID 180 7.6 2.90 0.030 1.03 Smells strong while heating. 
100 Chemicals Zinc Oxide 5 Standard-HI 200 2.1 0.148 0.0084 5.68 Reference:
Average moisture content 0.080%, Repeat-ability 0.0099% and average analysis time 9.2 mins at 200C with 2g by Karl Fischer method. 
101 Chemicals Aluminum Oxide 5 Standard-HI 200 2.4 0.098 0.0130 13.27
102 Chemicals Magnesium Oxide 2 Standard-HI 200 5.2 1.52 0.164 10.79
103 Chemicals Talc 5 Standard-HI 200 2.5 0.144 0.0114 7.92
104 Chemicals Calcium Carbonate 5 Standard-HI 200 3.1 0.228 0.0205 8.99
105Industrial Products Charcoal
(Powder)		1 Standard-MID2002.511.240.5915.26
106Industrial Products Activated charcoal
(Particulate,For deodrant use)		5 Standard-MID1206.69.960.1421.43
107Industrial Products Silica gel
(Particulate)		5 Standard-MID2005.211.740.0720.61 Left 23C room temperature for 24 hours.
108Industrial Products Silica gel
(Tablet)		3 Standard-MID2004.78.250.0680.82 Left 23C room temperature for 24 hours.
109Industrial Products Printer toner
(Powder,Black)		5 Standard-MID1001.60.2980.01304.36
110 Plastic Polyethylene Terephthalate Pellet 10 Standard-HI 180 6.8 0.298 0.0045 1.34 Reference:
Average moisture content 0.307%, Repeat-ability 0.0065% and average analysis time 19.0 mins at 180C with 0.3g by Karl Fischer method. 
111 Plastic ABS Resin 10 Automatic-(0.005%/min) 140 12.1 0.425 0.0093 2.19 Reference:
Average moisture content 0.271%, Repeat-ability 0.0177% and average analysis time 15.7 mins at 140C with 0.2g by Karl Fischer method. 
112 Plastic Polymethyl-methacrylates 10 Automatic-(0.005%/min) 100 19.4 0.488 0.0150 3.07 Smells strong while heating.
Reference:
Average moisture content 0.301%, Repeat-ability 0.0131% and average analysis time 30.4 mins at 100C with 0.2g by Karl Fischer method. 
113Electronic parts Semiconductor
(CPU,100pin,Plastic QFP,14 x 20mm)		10 Standard-HI1201.70.0640.00558.59 Left in a thermostatic chamber of 80%RH and at 30C for 48hours.
114 Rubber Ground Tire 5 Standard-MID 200 4.3 22.30 0.080 0.36 Crush finely.
115 Sewage Sewage
(human waste,Liquid)		 1 Standard-MID 140 5.7 99.14 0.233 0.24 Smells strong while heating.
Use a grass fiber sheet.
116 Sewage Sewage
(human waste,dehydrated,Paste)		 5 Standard-MID 200 16.3 86.64 0.560 0.65 Smells strong while heating.