Determination of residual moisture in dried alfalfa
Moisture analyser |
KERN DLB
The alfalfa, a forage crop, is chopped (30-40 mm) after cutting and dried, either in the field in warm weather or with a computer-controlled dryer. The residual moisture should not exceed 4%. This is ideally checked with a moisture analyzer. The result can be read accurately and immediately. This check prevents the formation of mold in the food.
