Validation of the water content determination method using a moisture analyzer as an important factor in ensuring the quality of the measurement

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Key words: 

validation, food industry, balance, qualification, quality, drying process.


In some food processing one of the key parameters affecting the quality of the products is the water content in the final product. The work presents the importance of the validation process in the context of determining water content in food products. Legal issues concerning validation and its basic elements, which should be used in the food industry, have been discussed. Special attention was paid to the pro-quality aspect of every action.  Based on the measurements performed for an exemplary products, some crucial areas of increased risk were identified. This paper discusses specific requirements regarding usage of the moisture analyser, and the methodology of sample preparation and drying. 

Małgorzata KOWALSKA1  Sławomir JANAS2,3  Magdalena WOŹNIAK1,2

1 Kazimierz Pułaski University of Technology and Humanities in Radom, Faculty of Materials Science, Technology and Design, Department of Chemistry, ul. Chrobrego 27, 26-600 Radom, Poland

2 Kazimierz Pułaski University of Technology  and Humanities in Radom, Department of Economic and Legal Science, ul. Chrobrego 29 26-600 Radom, Poland

3 RADWAG Wagi Elektroniczne Research Laboratory, ul. Toruńska 5, 26-600 Radom, Poland e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it. phone: (+48) 48-361-7547