Humidity analyser – the correct way of sample preparation

The key is to choose a sample of the appropriate size.
The sample must be as homogeneous as possible for good repeatability of measurements and comparison of results.
The sample must be evenly spread over the entire weighing plate of the moisture analyser.

Preparation of samples for dry matter determination using a moisture analyser:

Areas of use	Samples	Sample preparation
Food industry	Spices, flour, salt, sugar, dry yeast, pasta, gelatine	A thin layer of the liquid sample is applied to the weighing plate (a glass fibre or silica sand filter may be used). Samples in a more compact form are crumbled.
Agriculture	Grains, seeds, hay, biomass, corn flakes, wheat and oat bran, rice	The grains must be crushed before drying.
Dairy industry	Butter, cheese, yoghurt, cottage cheese, ice cream mixture, powdered milk, cream	Samples are dried directly on the weighing plate of the analyser or using glass fibre or silica sand filters (increasing the evaporation surface area).
Bakery products	Bread, fine bakery products	The grains must be crushed before drying.
Production of dried fruit and vegetables	Prunes, dried apricots, hazelnuts, walnuts, raisins, dried mushrooms	The samples are cut into smaller pieces, which must not be too thick.
Plastic industry	Granulates	We choose as homogeneous sample as possible.
Chemical industry	Dishwashing detergents, emulsions, gels and lotions (detergents, paints)	A thin layer of the liquid sample is applied to the weighing plate (a glass fibre or silica sand filter may be used). Samples in a more compact form are crumbled.

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