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In today’s markets it is essential to regulate moisture and temperature in every aspect from the growing of the seed through to the final stored product. Failure to do so will bring about poor yields, insect infestations, spoilage from moulds and micro-toxins and consequential losses at the point of sale.
The penalty for poor moisture control affects both grower and processor alike. For the grower it means poor yields, contaminated product and a loss of his livelihood. For the producer it affects the colour, taste and quality of the product and ultimately leads to consumer dissatisfaction.
No matter be it for human or animal consumption, control of moisture plays an important role in the process, whether it be in the production of bread, beer or pet food. Poor moisture control brings about variable quality, spoilage, reduced shelf life and the resultant loss of profitability.
Determination of water in crude, fuels, refined oils and gases is regulated to International Standards by all producing countries. Various methods are employed from Karl Fisher to Infrared Spectral analysis dependant on the physical characteristics and required range of moisture content.