Price of the test:
$268 per analysis
Moisture Isotherms can be performed on most food ingredients and finished products
Limit of Detection:
Sample Size Requirements:
Salt Solution Chambers: (%RH) – 0,11,22,33,44,54,64,75, and 83
Graph depicting Equilibrium Moisture Content as a function of Relative Humidity
Turn Around Time:
Project dependent based on when equilibrium is reached
Is Rush Available?
Internally Developed Method
The lab weighs up a small amount of sample (as-is) and places it in one of nine jars. Each jar contains a salt solution which generates a specific relative humidity. The nine jars have the following % Relative Humidity (%RH) – 0/12/24/33/45/54/67/77 and 86. Intermediate points are difficult to obtain as there are not any safe salt solutions that represent such a RH. The sample is then left for anywhere from 3-6 weeks until it has equilibrated with the RH of the salt solution. Once it has equilibrated, the sample is evaluated for texture, appearance and any other pertinent physical characteristics at each of the 9 RH’s. The RH at which the sample is no longer acceptable is noted.
The moisture isotherm data enables us to determine at what relative humidity (and moisture – critical moisture) your product will no longer be acceptable. In other words, it tells us the tolerance of a food product or ingredient.