@ARTICLE{Janas_Sławomir_Accuracy_2023,
 author={Janas, Sławomir and Kowalska, Małgorzata},
 volume={vol. 30},
 number={No 2},
 journal={Metrology and Measurement Systems},
 pages={305-321},
 howpublished={online},
 year={2023},
 publisher={Polish Academy of Sciences Committee on Metrology and Scientific Instrumentation},
 abstract={Trueness and precision of a method for determining the water content (%) of food and chemical products based on infrared radiation with a wavelength in the range (2.70÷7.21 μm) was evaluated. The most accurate measurements for food products were obtained when the heat source was a radiant heater with a radiation wavelength of 7.21 μm, a trueness deviation of 0.01%. When heated with radiation with wavelengths (from 3.32 μm to 7.21 μm), the trueness of the measurement ranged (0.03% ÷0.13%) for chemical products. The shortest analysis time for food products was found when the analysis was carried out using an IR source with a wavelength of 7.21 μm, while for chemical products, a heat source with a wavelength of 2.70÷7.21 μm was optimal. According to the results of the analysis, the use of IR radiation with a wavelength range of 3.32÷7.21 μm is an alternative for accurate measurements.},
 type={Article},
 title={Accuracy of drying selected products using a moisture analyzer method based on infrared radiation},
 URL={http://journals.pan.pl/Content/128218/PDF/art07_internet.pdf},
 doi={10.24425/mms.2023.144873},
 keywords={moisture analyser, infrared heating, food quality, mass measurements},
}