The so-called concentrate moisture is the percentage of the difference between the weight of the final concentrate before and after drying and the weight of the concentrate before drying. Its expression is
Where W is the concentrate water, %;
Q 1 - the weight of the concentrate sample before drying, gram;
Q 2 - the weight of the concentrate sample after drying, in grams.
When determining the water content of the concentrate, it must be dried in an incubator, and the temperature should be maintained at 105 ° C, until it is dried to constant weight. That is, drying to a certain extent, taking out the cooling and weighing at room temperature, taking down the weight and then putting it down in the oven to continue baking, until several times, until the weights obtained twice before and after are completely equal, it is considered to be constant weight.
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