Moisture is a critical sugar quality attribute. But the standard test method, loss-on-drying, is lengthy and includes several potential error sources. Repeating the process only makes it longer, which can hurt sugar-processing productivity. One solution that can avoid potential errors is step-by-step process software guidance, which helps ensure first-try accuracy and can streamline production.<br />
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Optimal moisture content for white sugar is typically between 0.02 and 0.05 percent. ...This story is related to the following:Testing Software