RUTUBET ÖLÇER 16000

16000 Model Moisture Meter Device: Moisture Analysis in 8-10 Seconds with International Standards Compliance

Industrial Applications:

Moisture content analysis, one of the most commonly used fundamental analyses in food processing and control, is a critical factor affecting food durability. The moisture levels for various food products are regulated by standards and regulations. When moisture content exceeds a certain level, microbial activity increases. Additionally, in grains and dry legumes with low moisture content, a rise in moisture can lead to undesirable conditions such as mold, heating, sprouting, pests, and toxins. Non-enzymatic browning reactions in foods are also triggered by increased moisture levels.

Protecting grain quality, preventing losses, ensuring safe storage, and maintaining food safety are essential principles. From a producer's perspective, purchasing raw materials with excess water is undesirable, a concern shared by consumers. Moisture levels play a crucial role in producing high-quality, durable products like bread, pasta, and biscuits. For grains, moisture is a key parameter for milling, achieving a homogeneous dough mixture, and maintaining consistency and concentration control during processing.

In wheat processing, knowing the moisture functions along with the physical properties of the grain is a crucial parameter for raw material classification, selection, and processing into the final product, which is vital for process control. Excess moisture content in wheat reduces dry matter, thereby decreasing its commercial value.

For grain products, the moisture content should generally be below 14%, with 12-13% being the ideal range.