Thermogravimetric Analysis Video

Moisture Content is a key parameter for all food and feed laboratories. It is needed for dry base calculations as well as for the general water content determination. In milk and milk products, the amount of total solids TS is an important parameter. Additionally, dairy products such as cheese require water content analysis for dry base calculations. This webinar gives an overview of automated thermogravimetry system, that analyzes simultaneously up to 16 samples for moisture content.

Water content in soil and plant tissue is an important parameter that can influence crop growth, yield, and quality. In addition, moisture plays an important role in commerce and storage of food products. Determination of ash in soil can be used to approximate the organic content of the soil. This webinar will review the Thermogravimetric determination of moisture and ash in soil and plant tissue. Jeffrey Gast

One of the most common moisture determination methods is a manual mass loss on drying using an air oven following the AOAC Moisture in Meat Method (950.46). Lloyd Allen will talk about how an automated thermogravimetric moisture instrument, such as the TGM800, meets the AOAC Official Method's requirements for sample mass, oven temperature, and air flow requirements while also reducing operator and analysis times, improving precision and workflow efficiency.

The AOAC Official Method (925.10) Solids (Total) and Moisture in Flour utilizes a manual, air oven, loss-on-drying technique that is widely used in the food industry. AOAC Official Method (923.03) Ash in Flour also utilizes a manual, air oven, loss-on-drying technique. Learn from Jeffery Gast how an automated thermogravimetric moisture determination instrument like the TGA801 can follow both of the AOAC Official Methods' requirements for oven temperature and airflow while also reducing operator and analysis times, improving workflow efficiency.