5 replies to this topic

[pepe9]

how deterninations moisture in cacao? pliase, send me short metodics.. 

[Juribe]

You can send a sample to a 3rd party lab for a moisture analysis. If you will be testing moisture content often it might be worth investing in a moisture analyzer. You can get a good moisture analyzer for a few thousand $USD. 

[pepe9]

we have analyzer, but not found methodics. can you tell me short how many needs temerature, mass sample and time?

thanks alot off 

[Juribe]

Our moisture analyzer came with a booklet with a list of different materials and outlines the sample size, drying temp, and drying time needed for each. Luckily Cocoa powder is on the list: 

 

Cocoa Powder:  Sample size: 2-3 grams, Drying Temperature (Celsius): 106 C, Strobe Time (Seconds): 20 Sec. , Average Water Content: 0.1, Standard Deviation: 0.1, Drying Time (Minutes): 2

 

In my experience these are more so guidelines. I would test this method, and then retest again with the same sample to ensure all the moisture has been removed from the product.

 

Hope this helps.

[pepe9]

thanks for advice 

[Charles.C]

how deterninations moisture in cacao? pliase, send me short metodics.. 

 

The reference method is usually by placing in an oven., either hot air or vacuum depending on product sensitivity.