Test Equipment and Measurement Instrument Blog

John Bogart

Recent Posts

Moisture Content vs Water Activity: Use Both to Optimize Food Safety and Quality

Posted by John Bogart on Thu, Apr 26, 2018

When it comes to food safety and quality, there are two critical measurements that all food manufacturers should take: moisture content and water activity. While these measurements might sound similar, they are NOT the same—nor are they interchangeable.

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Topics: Moisture Measurement, Moisture Measurement Methods

Durability Of A 25 Year Old Kett Moisture Meter

Posted by John Bogart on Tue, Mar 27, 2018

Kett has been in business for over 70 years. One of the keys to our company's longevity is actually the longevity of our instruments. Many Kett customers will tell you that they don’t need another one…. Because the first one is still working great!

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Topics: Moisture Meter

New "Cool" Products From Plastec 2018

Posted by John Bogart on Thu, Mar 22, 2018

Kett exhibited at the recent Plastec conference in Anaheim, California. It was an interesting venue as we met with existing customers to discuss their ongoing measurement needs as well as some new contacts.

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Topics: Conference Update

Kett Moisture Meter Cost and ROI Worksheet

Posted by John Bogart on Tue, Feb 6, 2018

If you’re like most business-minded professionals, you’ve probably asked yourself the following question: “How am I providing value to my customers?”

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Topics: Moisture Meter, Test Equipment, ROI

The Financial Impact of Moisture Control in the Food Processing Industry

Posted by John Bogart on Tue, Jan 30, 2018

Most food processing plant managers and quality control managers know that improper moisture levels can lead to wasted product and food spoilage. But have you ever considered just how much these moisture-related problems impact your business financially?

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Control Water Content to Protect Integrity of Snack and Baked Foods

Posted by John Bogart on Wed, Oct 21, 2015

Everyone has their favorite go-to snack or comforting baked good craving. Statistics show that 94% of Americans snack on a daily basis. Whether it is chips, chocolate, candy, or anything in between, no consumer can resist a good snack. While it’s important for food manufacturers to worry about perfecting the taste of their food products, it’s equally important to maintain the optimal moisture content. Snack and baked food products are particularly sensitive to moisture — the wrong moisture levels can lead to food spoilage, sogginess, staleness, and even altered taste. 

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Topics: KJT270F, KJT series

3 Considerations When Designing Packaging for Fresh Produce

Posted by John Bogart on Mon, Oct 12, 2015

When it comes to designing packaging for fresh produce, the #1 goal of the packaging should be to maximize the freshness and longevity of the product. After all, no one wants to buy “fresh” produce that isn’t fresh anymore, right?

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Topics: Moisture Meter, Moisture Measurement

Rice Whiteness Analysis for Quality, Grading, and Profitability

Posted by John Bogart on Thu, Sep 17, 2015

Have you ever heard the saying, “you get what you pay for?” We’re sure rice farmers have. Because the purchasing price of their rice crop is directly correlated to the crop’s quality, rice farmers know that they must maximize their rice crop’s quality if they want to get the best price. And while it’s hard for rice farmers to avoid any quality issues caused by Mother Nature like droughts or flooding, one way that they can ensure their rice meets the highest possible quality standards is by using a rice whiteness tester to frequently analyze their rice’s quality.

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4 Benefits of Friction Analysis for Product Development

Posted by John Bogart on Fri, Sep 11, 2015

When it comes to research and development, we all know that time is money. The longer it takes to develop and launch a product, the more it will cost – plain and simple. One way today’s manufacturers can reduce costs and accelerate the product development process, however, is by using friction measurement devices to find valuable insights about their products and production process.

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3 Best Practices for Preventing Spoilage During Grain Storage

Posted by John Bogart on Wed, Aug 26, 2015

Moisture content and fluctuating temperatures are one of the biggest challenges farmers face when it comes to safely storing their grains. In order to make sure stored grain doesn’t spoil during the warmer months, farmers must frequently analyze samples of their stored grain to make sure it’s able to handle the heat. The ideal temperature for storing grain and preventing mold and insect growth is anywhere between 25°F and 60°F, but these storage temperatures can be hard to maintain when outside temperatures are consistently over 80°F during the summer. Freshly harvested grain is particularly challenging to store because of its naturally higher moisture content and temperature. During storage, the grain changes both physically and chemically, and this warmer, wetter grain will respire in its storage bins, producing additional heat and moisture. Consequently, that additional heat and moisture generated during storage leads to hotspot development, mold growth, and mycotoxin development – all of which lead to grain spoilage.

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Topics: Grain Moisture Meter, Grain Moisture Tester, Single Grain Moisture Tester, Seed and Grain Moisture Meter