Whole raw nuts that are to be directly packaged need to be at about 5-6% moisture content to ensure long shelf life with no mold or bacterial growth. If the nuts are to be further processed, such as slivered, diced, sliced, or ground, the moisture level must be in the 6.5-7.5% moisture range to ensure minimum breakage and waste.

The moisture content is critical to ensure that packaged or stored almonds do not deteriorate and that processed almonds have a minimum breakage or waste ensuring the final products are of the best quality.

Tiger Nuts

Tiger Nuts (Cyperus esculentus) are sweet almond-like tubers high in fiber, proteins, and sugars that can yield health benefits. They can be eaten raw, dried, roasted, or grated and be subjected to further processing. Its uses include cooking, baking flour, fish bait, extracted oil and milk in lieu of cow’s milk are all consumable options for both humans and animals. In Spain these tuberous “nuts” are mainly used to manufacture a milky beverage called “horchata de chufa.”

The physical and mechanical properties of tiger nuts are dependent on their moisture content; moisture content measurement becomes crucial during the drying process as the characteristics and natural sweetness in the nut are formed during proper drying. 

Once tiger nuts are harvested, they are taken to be washed of soil, ashes and crop remains. During this process, the tiger nuts lose their roots, the skin is cleaned, and the defective tubers are removed. The drying aspect of the tiger nuts is most important as the harvesting of the crops normally comes with approx. 50% moisture and then is dried to around 10%.

What is the Solution?

We’ve combined our decades of experience and knowledge with feedback from our industry partners to create a moisture sensor capable of taking instant, non-contact measurements of moisture, temperature, and other vital levels with the utmost accuracy. When it comes to moisture sensors, the IR-3000 is the most advanced system available.