Shimadzu ATX124 Specifications download pdf (Page 36)

●Summary of Results Found for the Moisture Ratios of

Baked Sweets Using Several Methods

Ground up baked sweets loaded in the

MOC63u

Baked sweets removed from the

thermostatic chamber

Fiberglass sheet coated with

dengakumiso and loaded in the MOC63u

Dengakumiso removed from the

thermostatic chamber

A summary of moisture ratios and measurement times in the

official test method, timed ending mode, and rapid drying

mode is shown below.

Moisture ratio

39.4 ％

37.2 ％

40.1 ％

Measurement time

5 hours

1 hour

7 min 45 sec

Measurement method

Official test method

Timed ending mode

Rapid drying mode

Moisture ratio

7.6 ％

7.1 ％

7.8 ％

Measurement time

5 hours

15 min

5 min 10 sec

Measurement method

Official test method

Timed ending mode

Rapid drying mode

Windows Direct

0.00

1.00

2.00

3.00

4.00

5.00

6.00

7.00

8.00

9.00

00.00.00 00.01.00 00.02.00 00.03.00 00.04.00 00.05.00

Time（min）

Moisture Content(%)

Windows Direct

0.00

5.00

10.00

15.00

20.00

25.00

30.00

35.00

40.00

45.00

00.00.00 00.02.00 00.04.00 00.06.00

Time（min）

Moisture Content(%)

Moisture Analyzer

MOC63u

Sam

e A

ppl

ications

Moisture Ratio Measurement of Baked Sweets

• In the official test method, the drying period in a thermostatic chamber is five hours, so

more than five hours are required to obtain the moisture ratio results.

• When the sample was measured using a moisture analyzer (in timed ending mode) at

110 °C, 10 °C higher than the 100 °C drying temperature specified in the official method,

results similar to those from the official method were obtained with a drying time of 15

minutes.

• At 15 minutes in timed ending mode, the moisture ratio from the official test method is

not reached. However, a moisture ratio similar to that from the official test method can

be obtained if the drying time is set slightly longer.

Moisture Ratio Measurement of Dengakumiso

(fermented soybean paste)

• In the official test method, the drying period in a thermostatic chamber is five hours, so

more than five hours are required to obtain the moisture ratio results.

• When the sample was measured using a moisture analyzer (timed ending mode) at 105

°C, the same temperature as specified in the official test method, results similar to those

from the official test method were obtained in about one hour.

• At one hour in timed ending mode, the moisture ratio from the official test method is

not reached. However, a moisture ratio similar to that from the official test method can

be obtained if the drying temperature is increased, or if the drying time is set slightly

longer.

●Summary of Results Found for the Moisture Ratios of

Dengakumiso Using Several Methods

A summary of moisture ratios and measurement times in the

official test method, timed ending mode, and rapid drying

mode is shown below.

Food Product Industry

MOC63u ｜ 0.001 g / 0.01 % ｜ Moisture Analyzer

Drying curve for moisture ratio of

baked sweets measured in rapid

drying mode (vertical axis: moisture

ratio; horizontal axis: time)

Drying curve for moisture ratio of

dengakumiso measured in rapid

drying mode (vertical axis: moisture

ratio; horizontal axis: time)

1 2 ... 31 32 33 34 35 36 37 38 39 40 41 ... 51 52

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Shimadzu ATX124 Specifications Page 36

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