Moisture Methods: Food Industry

Method Collection
Recommended
Moisture Methods
Precise
Practical
Fast
Food Industry
Moisture Methods
2 METTLER TOLEDO Method Collection for Food Industry
Content
Determining Moisture Content in the Food Industry .................. 4

How to Read This Brochure ........................................................... 5
Moisture Determination Methods for
Baking powder .................................................................................. 6

Biscuit dough .................................................................................... 7
Biscuit, Petit Beurre .......................................................................... 8
Butter .................................................................................................. 9
Chips, paprika .................................................................................. 10
Cocoa powder .................................................................................. 11
Coffee, ground .................................................................................. 12
Condensed milk ............................................................................... 13
Corn meal, fine ................................................................................. 14
Emmentaler ....................................................................................... 15
Green tea ........................................................................................... 16
Hazelnuts, ground ............................................................................ 17
Ketchup .............................................................................................. 18
Gelatine, edible ................................................................................. 19
Milk powder ....................................................................................... 20
Disclaimer
Oat flakes ........................................................................................... 21 We carefully tested these methods with
Orange juice ...................................................................................... 22 a METTLER TOLEDO Halogen Moisture
Analyzer. However, you should still per-
Pasta ................................................................................................... 23 sonally test the information for its suita-
bility to your intended purpose. Because
Pepper, ground ................................................................................. 24 the use and transfer of an application
Tomato juice ...................................................................................... 25 example are beyond our control, we
cannot accept responsibility for this. The
White flour ......................................................................................... 26 general safety rules and precautions of
the manufacturer (e.g. for chemicals or
Yogurt ................................................................................................. 27 solvents) must be observed.
METTLER TOLEDO Method Collection for Food Industry 3

Moisture determination with an HC103 Moisture Analyzer
Determining Moisture Content in the Food Industry

Moisture analysis plays a vital role in all areas of the food industry, from goods-in inspections, through quality control,
production and storage, to the development of new products. In nearly all cases, the prepared ingredients have
an optimum moisture content, providing the best possible taste, consistency, appearance and shelf-life. Moisture
determination therefore ensures consistent product quality. The food industry is under constant pressure to keep
costs at a minimum, whilst producing enormous quantities and maintaining uniform quality. The determination of the
moisture content therefore needs to be conducted in a reliable way, and often at speed, so that interventions in the
production process can be made quickly, to avoid interruptions or even production stops.
There are several types of methods available for analyzing the moisture content of foodstuffs, one of them being
thermogravimetric measurements, such as oven drying, halogen/IR drying and microwave drying.
Thermogravimetric Methods for Moisture Analysis – Loss on Drying

To measure moisture content, typically loss on drying (LOD) is performed using a drying oven as the reference
method, but this method usually takes hours until results are available. The oven method is a tedious procedure,
involving many manual steps. Much faster determination of moisture content can be achieved using alternative
methods, such as Halogen Moisture Analysis, which is easy to use and gives a direct result in a fraction of the time.
The Halogen Moisture Analyzer (HMA), similar to the drying oven, operates on the principle of LOD, but moisture
determination normally takes only 5 to 15 minutes, compared to 2 to 4 hours using a drying oven. The other key
benefit of HMA is ease of operation, delivering a direct measurement result with no calculations necessary.
Moisture Determination with a Moisture Analyzer

The halogen technology is key to fast and precise results with a moisture analyzer. All moisture analyzers from
METTLER TOLEDO are equipped with this innovative heating technology. The results of moisture analyzers must
be compared to the reference value (drying oven), in order to develop the proper method parameters for the HMA.
METTLER TOLEDO has established an extensive library of validated measurement methods for over 100 food products.
This moisture method collection features 20 out of them.

How to Read This Brochure
For every sample in this brochure, the preparation and procedure and the corresponding method parameters are
provided for both the drying oven and the Halogen Moisture Analyzer (HMA).
Sample measured on both

HMA and Drying Oven
Description of all relevant
method parameters
Detailed information
on how to prepare
your sample to ensure
meaningful analysis
The measurement performance of the HMA is illustrated with a diagram for each substance, showing the
corresponding drying curve. The drying curve shows the progress of the moisture content determination over time,
providing useful insight into the drying dynamics of a given substance.
Drying curve over time, slope
shows the speed of LOD and
Exemplary Drying Curve
defines the switch-off criterion
Automatic calculation and
display of the chosen unit
Monitoring of the process over time
The mean and the repeatability (SD, n=6) of the results using both techniques are displayed in an easy-to-read manner.
Mean of the result,

showing comparability to
the drying oven
Summary of the main

information of the
measurements
To learn more about proper moisture analysis, please consult our:
Moisture e-Learning
Moisture Guide
} www.mt.com/moisture-elearning
} www.mt.com/moisture-guide
Tips & Tricks Poster

} www.mt.com/moisture-tips-poster
Moisture Determination Method for
Baking powder
Description of sample
Powder
Reference method
Oven
Method parameters
Halogen Moisture Analyzer Drying Oven
Drying program Standard Not applicable
Drying temperature 125 °C 103 °C
Switch-off criterion 3 (1 mg/50 s) Not applicable
Sample weight 2g 5g
Sample preparation Stir sample, use spatula to put Dry weighing container with cover
and procedure the sample on the pan then in oven (103 °C, 1 h), allow to cool
distribute it evenly by gently in desiccator, weigh. Stir sample,
shaking the pan add to container, weigh.
Dry in oven (5 h), allow to cool down to
room temperature in desiccator, weigh
3.50
3.00
2.50
2.00
%MC
1.50
1.00
0.50
0.00
0 60 120 180
Time [s]
Measurement results
Result (mean) 3.34 %MC 3.29 %MC
Standard deviation (SD) 0.07 0.09
Measurement duration (mean) 3 min 300 min

Biscuit dough
Milk-biscuit dough
Reference method
Oven
Method parameters
Sample weight 7g 5g
Sample preparation Press sample in batter spreader Dry weighing container with cover in oven
and procedure into a circular, thin sheet. Place (103 °C, 1 h), allow to cool in desiccator,
as one on sample pan weigh. Knead sample to homogenous
mixture. Add to container, weigh.
room temperature in desiccator, weigh.
Dry sample one more time in oven (1 h,),
cool in desiccator, weigh
25.00
20.00
15.00
%MC
10.00
5.00
0.00
0 180 360 540 720 900 1080 1260 1440 1620 1800
Time [s]
Measurement results

Biscuit, Petit Beurre
Dry biscuit
Reference method
Oven
Method parameters:
Sample weight 3g 5g
Sample preparation Grind sample in mortar, use Dry weighing container with cover in oven
and procedure spatula to put the sample on the (103 °C, 1 h), allow to cool in desiccator,
pan then distribute it evenly by weigh. Grind sample in mortar, stir well,
gently shaking the pan add to container, weigh.
Dry sample again in oven (1 h), cool in
desiccator, weigh

2.50
2.00
1.50
%MC
1.00
0.50
0.00
0 60 120 180 240 300
Time [s]
Measurement results:

Butter
Butter
Reference method
Oven
Method parameters
Sample weight 3g 2g
Sample preparation Allow sample to come to room Dry metal pan (approx. 5 cm) with
and procedure temperature, distribute evenly on cover in the oven (103 °C, 1 h), allow
the sample pan to cool in desiccator, weigh. Allow
sample to come to room temperature,
stir well, add to pan, weigh.
16.00
14.00
12.00
10.00
%MC
8.00
6.00
4.00
2.00
0.00
0 60 120 180 240 300 360 420 480 540 600
Time [s]
Measurement results Halogen Moisture Analyzer Drying Oven


Chips, paprika
Potato chips, salted and flavored with paprika
Reference method
Oven
Method parameters
Sample weight 5g 5g
Sample preparation Grind sample in mortar, use Dry weighing container with cover in
and procedure spatula to distribute evenly on oven (102 °C, 1 h), allow to cool in des-
the sample pan iccator, weigh. Grind sample in mortar,
stir well, add to container, weigh.
1.60
1.40
1.20
1.00
0.80
0.60
0.40
0.20
0.00
0 60 120 180 240 300 360 420 480 540 600
Time [s]
Measurement results

Cocoa powder
Powder
Reference method
Oven
Method parameters
Sample weight 2g 5g
Sample preparation Stir sample, use spatula to put Dry weighing container with cover in
and procedure the sample on the pan then oven (102 °C, 1 h), allow to cool in
distribute it evenly by gently desiccator, weigh. Stir sample, add to
shaking the pan container, weigh.
2.50
2.00
1.50
%MC
1.00
0.50
0.00
0 60 120 180 240 300
Time [s]
Measurement results
Standard deviation (SD) 0.05 <0.01

Coffee, ground
Powder of ground coffee beans
Reference method
Oven
Method parameters
Sample weight 3g 5g
Sample preparation Stir sample, use spatula to dis- Dry weighing container with cover in
and procedure tribute evenly on the sample pan oven (103 °C, 1 h), allow to cool in
desiccator, weigh. Stir sample, add to
container, weigh.
desiccator, weigh
5.00
4.00
3.00
%MC
2.00
1.00
0.00
0 60 120 180 240 300
Time [s]
Measurement results

Condensed milk
Viscous liquid, non-sweetened
Reference method
Oven
Method parameters
Sample weight 2g 6g
Sample preparation Stir sample, apply evenly in Dry metal pan with 20 g of sand, glass
and procedure between two glass fiber filters stirrer and cover in the oven (102 °C,
using a pipette 1 h), allow to cool in desiccator, weigh.
Stir sample, add to pan, weigh, allow to
evaporate in oven for 30 min at 90 °C,
add 5 ml of water, mix.
Dry sample two more times in oven (1 h,
each time), cool in desiccator, weigh
80.00
60.00
%MC
40.00
20.00
0.00
0 60 120 180 240 300 360 420 480
Time [s]
Measurement results

Corn meal, fine
Granulate
Reference method
Oven
Method parameters
Sample weight 5g 5.5 g
and procedure the sample on the pan then dis- oven (130 °C, 1 h), allow to cool in
tribute it evenly by gently shaking desiccator, weigh. Stir sample well, add
the pan to container, weigh.
Dry in oven (1.5 h), allow to cool down to
16.00
14.00
12.00
10.00
%MC
8.00
6.00
4.00
2.00
0.00
0 120 240 360 480 600 720 840
Time [s]
Measurement results
Standard deviation (SD) 0.03 <0.01

Cheese, Emmental
Hard cheese with >35% fat
Reference method
Oven
Method parameters
Sample weight 3g 2g
Sample preparation Grate sample, stir, use spatula Dry weighing container with 10 g of sand,
and procedure to distribute evenly on a glass glass stirrer and cover in the oven (102 °C,
fiber filter 1 h), weigh. Grate sample, stir well, add to
container, weigh, grind with sand.
35.00
30.00
25.00
20.00
%MC
15.00
10.00
5.00
0.00
0 240 480 720 960 1200 1440 1680
Time [s]
Measurement results

Green tea
Loose tea
Reference method
Oven
Method parameters
Sample weight 2.5 g 5g
desiccator, weigh. Stir sample, add to
container, weigh. Dry in oven (16 h),
allow to cool down to room temperature
in desiccator, weigh
8.00
7.00
6.00
5.00
%MC
4.00
3.00
2.00
1.00
0.00
0 60 120 180 240 300 360 420 480 540
Time [s]
Measurement results

Hazelnuts, ground
Ground hazelnuts, brownish powder
Reference method
Oven
Method parameters
Sample weight 4g 5g
Sample preparation Stir sample, use spatula to put Dry weighing container with cover in oven
and procedure the sample on the pan then (103°C, 1h), allow to cool in desiccator,
distribute it evenly by gently weigh. Stir sample, add to container, weigh.
shaking the pan Dry in oven (2 h), allow to cool down to
room temperature in desiccator, weigh. Dry
sample two more times in oven (1 h, each
time), cool in desiccator, weigh
6.00
5.00
4.00
%MC
3.00
2.00
1.00
0.00
0 60 120 180 240 300 360
Time [s]
Measurement results

Ketchup
Ketchup
Reference method
Oven
Method parameters
Sample weight 4g 2g
Sample preparation Stir sample, use spatula to distrib- Dry metal pan with 25 g sand, glass stirrer
and procedure ute evenly on a glass fiber filter and cover in the oven (102 °C, 1 h), allow
to cool in desiccator, weigh. Stir sample,
add to pan, weigh, mix with sand.
80.00
60.00
%MC
40.00
20.00
0.00
0 240 480 720 960 1200 1440 1680
Time [s]
Measurement results

Gelatine, edible
Granulate
Reference method
Oven
Method parameters
Sample weight 6g 5g
Dry sample three more times in oven (1 h,
each time), cool in desiccator, weigh
10.00
8.00
6.00
%MC
4.00
2.00
0.00
0 60 120 180 240 300 360 420 480
Time [s]
Measurement results

Milk powder
Powder of milk with 2.7% milk fat
Reference method
Oven
Method parameters
Sample weight 3g 2g
shaking the pan container, weigh. Dry in oven (2 h),
in desiccator, weigh. Dry sample two
more times in oven (1 h, each time),
5.00
4.00
3.00
%MC
2.00
1.00
0.00
0 60 120 180 240 300 360 420 480
Time [s]
Measurement results

Oat flakes
Flakes
Reference method
Oven
Method parameters
Sample weight 4g 5g
Sample preparation Grind sample, use spatula to Dry weighing container with cover in oven
and procedure put the sample on the pan then (131 °C, 1 h), allow to cool in desiccator,
distribute it evenly by gently weigh. Grind sample, stir well, add to
12.00
10.00
8.00
%MC
6.00
4.00
2.00
0.00
0 60 120 180 240 300 360 420
Time [s]
Measurement results

Orange juice
Made of 100% oranges, from concentrate
Reference method
Oven
Method parameters
Rapid Not applicable
Drying program 140 °C 103 °C
Drying temperature 3 (1 mg/50 s) Not applicable
Switch-off criterion 2g 10 g
Sample weight Stir sample, apply evenly to Dry metal pan (approx. 8 cm) with 10 g
glass fiber filter using a pipette sand, glass stirrer and cover in the oven
(103 °C), allow to cool in desiccator,
weigh. Stir sample, add to pan using a
pipette, weigh, mix with sand, evaporate
in water bath for 30 min.
100.00
80.00
60.00
%MC
40.00
20.00
0.00
0 60 120 180 240 300 360 420
Time [s]
Measurement results

Pasta
Dried pasta made of durum wheat
Reference method
Oven
Method parameters
Drying program 145 °C 130 °C
Drying temperature 3 (1 mg/50 s) Not applicable
Switch-off criterion 4g 5.5 g
Sample weight Grind sample, use spatula to Dry weighing container with cover in oven
put the sample on the pan then (131 °C, 1 h),
distribute it evenly by gently allow to cool in desiccator, weigh. Grind
shaking the pan sample, stir well, add to container, weigh.
12.00
10.00
8.00
%MC
6.00
4.00
2.00
0.00
0 120 240 360 480 600 720 840 960
Time [s]
Measurement results

Pepper, ground
Granulate, fine-grained
Reference method
Oven
Method parameters
Sample weight 2g 5g
shaking the pan container, weigh. Dry in oven (2 h),
in desiccator, weigh. Dry sample two
more times in oven (1 h, each time),
12.00
10.00
8.00
%MC
6.00
4.00
2.00
0.00
0 60 120 180 240 300
Time [s]
Measurement results

Tomato juice
Liquid, homogeneous
Reference method
Oven
Method parameters
Drying program Rapid Not applicable
Sample weight 3g 4g
Sample preparation Stir sample, apply evenly to Dry metal pan (approx. 8 cm) with 10 g
and procedure glass fiber filter using a pipette sand, glass stirrer and cover in the oven
(103 °C, 30 min), allow to cool in des-
iccator, weigh. Stir sample, add to pan
using a pipette, weigh, mix with sand,
evaporate in water bath for 30 min.
100.00
80.00
60.00
%MC
40.00
20.00
0.00
0 60 120 180 240 300 360 420 480 540 600
Time [s]
Measurement results

White flour
Powder
Reference method
Oven
Method parameters
Sample weight 4g 5g
desiccator, weigh. Stir sample well, add
to container, weigh.
12.00
10.00
8.00
%MC
6.00
4.00
2.00
0.00
0 60 120 180 240 300 360 420 480
Time [s]
Measurement results

Yogurt
Yogurt (unskimmed milk)
Reference method
Oven
Method parameters Halogen Moisture Analyzer Drying Oven

Drying program Rapid Not applicable
Sample weight 3g 2.5 g
Sample preparation Stir sample, use spatula to dis- Dry metal pan with 25 g sand, glass stirrer
and procedure tribute evenly on the sample pan and cover in the oven (103 °C, 1 h), allow
to cool in desiccator, weigh. Stir sample,
add to pan, weigh, mix with sand.
desiccator, weigh
100.00
80.00
60.00
%MC
40.00
20.00
0.00
0 120 240 360 480 600 720 840 960
Time [s]
Measurement results

Benefit from our Moisture Expertise
With decades of experience in laboratory weighing and halogen moisture analysis,

METTLER TOLEDO offers a wide range of know-how and tools. Make the most of our
expertise to enhance your moisture knowledge and ensure you benefit from all the power
that your moisture analyzer offers. Check out the documentation on our internet site.
E-Learning: Proper Moisture Analysis

Our e-learning course gives you an overview
of the most important moisture determination
techniques. It also explains in detail how to ac-
curately determine the moisture content of your
sample using a moisture analyzer.
} www.mt.com/moisture-elearning
White Paper:
Moisture Analyzer versus drying oven
The White Paper "Drying Oven vs. Halogen
Moisture Analyzer (HMA)" explains scientifi-
cally how the drying oven method can easily
be replaced by rapid, easy-to-use halogen
moisture analysis.
} www.mt.com/moisture-vs-oven
White Paper: Moisture Analysis Routine Testing

This white paper describes the influences and sour-
ces of error which may be present when conducting
moisture analyses. It discusses the routine tests
which are necessary to ensure consistent, reliable
determination of the moisture content and correct
functioning of the instrument. mine the moisture
content of your sample using a moisture analyzer.
} www.mt.com/moisture-routinetesting
Visit our homepage for even more knowhow-tools:
www.mt.com/moisture-routine-testing
For more information
Mettler-Toledo GmbH
Laboratory and Weighing Technologies
CH-8606 Greifensee, Switzerland
Tel. +41 44 944 22 11
Fax +41 44 944 30 60
Subject to technical changes

© 01/2016 Mettler-Toledo GmbH
30315394
Global MarCom Switzerland, 1846 RK

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Method Collection

Determining Moisture Content in the Food Industry .................. 4

Moisture Determination Methods for

Baking powder .................................................................................. 6

METTLER TOLEDO Method Collection for Food Industry 3

Determining Moisture Content in the Food Industry

Thermogravimetric Methods for Moisture Analysis – Loss on Drying

Moisture Determination with a Moisture Analyzer

4 METTLER TOLEDO Method Collection for Food Industry

Sample measured on both

Monitoring of the process over time

Mean of the result,

Summary of the main

To learn more about proper moisture analysis, please consult our:

Tips & Tricks Poster

Exemplary Drying Curve

6 METTLER TOLEDO Method Collection for Food Industry

Exemplary Drying Curve

METTLER TOLEDO Method Collection for Food Industry 7

Exemplary Drying Curve

8 METTLER TOLEDO Method Collection for Food Industry

Exemplary Drying Curve

Measurement results Halogen Moisture Analyzer Drying Oven

METTLER TOLEDO Method Collection for Food Industry 9

Exemplary Drying Curve

10 METTLER TOLEDO Method Collection for Food Industry

Exemplary Drying Curve

METTLER TOLEDO Method Collection for Food Industry 11

Exemplary Drying Curve

12 METTLER TOLEDO Method Collection for Food Industry

Exemplary Drying Curve

METTLER TOLEDO Method Collection for Food Industry 13

Exemplary Drying Curve

14 METTLER TOLEDO Method Collection for Food Industry

Exemplary Drying Curve

METTLER TOLEDO Method Collection for Food Industry 15

Exemplary Drying Curve

16 METTLER TOLEDO Method Collection for Food Industry

Exemplary Drying Curve

METTLER TOLEDO Method Collection for Food Industry 17

Exemplary Drying Curve

18 METTLER TOLEDO Method Collection for Food Industry

Exemplary Drying Curve

METTLER TOLEDO Method Collection for Food Industry 19

Exemplary Drying Curve

20 METTLER TOLEDO Method Collection for Food Industry

Exemplary Drying Curve

METTLER TOLEDO Method Collection for Food Industry 21

Exemplary Drying Curve

22 METTLER TOLEDO Method Collection for Food Industry

Exemplary Drying Curve

METTLER TOLEDO Method Collection for Food Industry 23

Exemplary Drying Curve

24 METTLER TOLEDO Method Collection for Food Industry

Exemplary Drying Curve

METTLER TOLEDO Method Collection for Food Industry 25

Exemplary Drying Curve

26 METTLER TOLEDO Method Collection for Food Industry

Yogurt (unskimmed milk)

Method parameters Halogen Moisture Analyzer Drying Oven

Exemplary Drying Curve

METTLER TOLEDO Method Collection for Food Industry 27

With decades of experience in laboratory weighing and halogen moisture analysis,