{"title":"Accuracy of drying selected products using a moisture analyzer method based on infrared radiation","authors":"Sławomir Janas, M. Kowalska","doi":"10.24425/mms.2023.144873","DOIUrl":null,"url":null,"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.","PeriodicalId":18394,"journal":{"name":"Metrology and Measurement Systems","volume":" ","pages":""},"PeriodicalIF":1.0000,"publicationDate":"2023-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Metrology and Measurement Systems","FirstCategoryId":"5","ListUrlMain":"https://doi.org/10.24425/mms.2023.144873","RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"INSTRUMENTS & INSTRUMENTATION","Score":null,"Total":0}
引用次数: 0
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.
期刊介绍：
Contributions are invited on all aspects of the research, development and applications of the measurement science and technology.
The list of topics covered includes: theory and general principles of measurement; measurement of physical, chemical and biological quantities; medical measurements; sensors and transducers; measurement data acquisition; measurement signal transmission; processing and data analysis; measurement systems and embedded systems; design, manufacture and evaluation of instruments.
The average publication cycle is 6 months.
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