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In thermal processing plant construction for food, the functionality is repeatedly tested in the laboratory when a new machine is being developed. This also means that the residual moisture in meat products that have already been processed is checked; this must correspond to a specified percentage in order to prevent the formation of mold. A moisture meter is used here. This is an important check to avoid complaints.
Through targeted water absorption during conditioning, a dry and brittle polyamide workpiece acquires its optimal material properties. The workpiece is first weighed in a dry state and then measured again after moistening. Using a precision scale, the weight difference can be determined exactly and expressed as a percentage. This enables precise control of whether the workpiece meets the specific requirements.