Accuracy of drying selected products using a moisture analyzer method based on infrared radiation

Abstract

Trueness and precision of a method for determining the water content (%) of food and chemical products based on infrared radiation with a wavelength in the range (2 . 70 ÷ 7 . 21 μ m) was evaluated. The most accurate measurements for food products were obtained when the heat source was a radiant heater with a radiation wavelength of 7 . 21 μ m, a trueness deviation of 0.01%. When heated with radiation with wavelengths (from 3 . 32 μ m to 7 . 21 μ m), the trueness of the measurement ranged (0 . 03% ÷ 0 . 13%) for chemical products. The shortest analysis time for food products was found when the analysis was carried out using an IR source with a wavelength of 7 . 21 μ m, while for chemical products, a heat source with a wavelength of 2 . 70 ÷ 7 . 21 μ m was optimal. According to the results of the analysis, the use of IR radiation with a wavelength range of 3 . 32 ÷ 7 . 21 μ m is an alternative for accurate measurements.