Does this sound familiar?
• Repeat measurements give different values
• The same sample, measured on different days, gives different results
• Results take so long that QC decisions come too late
Often, these problems are not caused by the person doing the measurement. They come from “the nature of the sample” and “the analytical method” that was chosen.
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First, understand how many kinds of “water” a sample contains
Water in a sample falls into 2 main forms:
• Free Water — water that is not bound and evaporates easily
• Bound Water — water bonded to large molecules such as carbohydrates and proteins. It is hard to evaporate and needs high energy and a long time to remove.
This difference between the forms of water is where the errors that many people overlook begin.
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And this is the price you pay.
A moisture error of just 1–2% on the production line
can mean lost yield, more rejected product, and a shelf life that does not match what was specified.
Every lot that passes with an error nobody notices — is a cost that quietly adds up.
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Most errors in moisture analysis are not caused by carelessness.
They come from choosing an analysis method and analysis time that do not suit the type and condition of the sample.
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Which problem does your lab run into most often?
If you are looking for a moisture analysis solution that suits your production line, we are ready to advise you specifically on the method. Please feel free to contact us.