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IR vs. RF

IR vs. RF
Understanding Measurement Technology
Determining the proper type of moisture sensor is essential to the accuracy of your moisture measurement. Sensortech has found that every application of moisture measurement technology requires an inclusive consideration of the product being measured. This consideration helps to determine the type of technology that best suits the application.
Sensortech has developed two primary technologies, Near Infrared (IR) and Radio Frequency (RF), to achieve the greatest accuracy for each application of moisture measurement technology. Before settling on one technology over the other it is always a good idea to consult a Sensortech specialist and have them explain why the one technology is better for your application than the other.
Surface vs. Penetrating Measurement

IR MEASUREMENT
IR technology is a surface measurement and its effective use depends upon the moisture distribution of the product being measured. If there is not a uniform moisture distribution within the product being measured than the moisture composition of the surface will likely not be equal to the whole of the product. This is a primary consideration when making the determination whether a particular application will be a good fit for IR technology. Although moisture distribution is a primary consideration it is not the sole consideration. Consult a Sensortech specialist for a free laboratory analysis of the product to be measured.
RF MEASUREMENT
RF technology is a penetrating measurement that uses a radio frequency dielectric measurement to analyze the full moisture composition of your product. This moisture measurement technology relies on the relatively high dielectric of water relative to most solids. The measurement is sensitive to variations in product density but provides an accurate moisture measurement for applications falling within its scope of use.

Specific amounts of cream are added back to the fluid after separating to produce milk of a desired fat content.

Raw or pasteurized milk of specific fat and solids is acidified and a starter added to curdle the milk. The curd is eventually separated from the liquid (whey) and processed into the desired cheese type.

These products are made from the cream and various mixtures of milk components blended together to form specific compositions.