Thermogravimetric analysis or TGA is widely used for moisture determination in food products and involves measuring the mass loss of a sample as it is heated at a controlled rate. By capturing this data, researchers can identify the exact moisture content of samples and the temperature at which water evaporation occurs.
TGA offers researchers with a detailed moisture profile of a sample which can assist with identifying optimal storage conditions, improving shelf life, and ensuring product consistency, all of which is crucial for quality control and product development in the food industry. For these reasons, TGA is an indispensable tool for maintaining standards in food quality and safety.
Join us in this webinar where Lloyd Allen presents a data-driven review of automated loss on drying (LOD) procedures for meat and semi-solid food products following the requirements presented in AOAC Official Method 983.18.Traditional LOD methods are labor-intensive and time-consuming, requiring manual sample handling. LECO’s TGM800 thermogravimetric analyzer automates this process, significantly enhancing efficiency and freeing up time while reducing human error.
In this webinar, you will learn:
- Tips and comparisons of multiple techniques to enhance analysis time while retaining accuracy
- TGM800’s automation features and how it streamlines the drying process and data collection
- TGM800’s batch ability to provide batch analysis of up to 16 samples for improved efficiency while meeting sample mas, oven temperature, and air flow requirements outlined by AOAC
- Technique modifications to reduce analysis time by >75% in high-sugar semi-solid food samples and by >50% for meat samples (chicken, fish, and beef), as well as how to combat doming effects
Download the webinar to discover how TGA can improve your product development needs, ensure compliance with industry regulations, and stay ahead in the competitive food industry.