A moisture content regardless of its use for commercial or species have very significant grain after harvest. Grain moisture is ideal for grain drying grain storage near the critical point to the growth of microorganisms in the water conditions, can guarantee the safety of food storage to maximize maintain the freshness and quality of food consumed, but also to maximize the to maintain food and seed germination rate with quality. Moisture and temperature are the main factors affecting grain respiration, but they are not isolated, but mutual restraint. When grain moisture content at the end, the effect of temperature on respiratory little; when grain moisture increased respiration caused by changes in temperature are very intense. According to the experiment, the water is suddenly reduced after the temperature at 50-55 ° C, respiratory sharp rise of 18% -23% of the food. But the water was 14% -16% of the food after a few days and nights at the same temperature, almost no change in the ability to breathe. Similarly, at low temperature, moisture has little effect on respiration, at low temperatures, high moisture grain can be safe storage. For example, in northern China, the low winter temperatures, moisture 20% of the wheat can be for short-term storage; summer grain temperature rises, the water should be kept safe for 13% -14.5%; safe water northeast of rice summer was 13.5 %, while at higher temperatures it is necessary to control the safety of Shanghai at 12.0% moisture or less. Obviously storage stability of grain by the combined effects of temperature and moisture, as long as the good grain moisture and temperature control, can inhibit the growth of mold, mites and insects, grain storage to avoid harm. Grain moisture measurement acquisition of food, transport, storage, processing, trade has great significance. Capacity and storage capacity of the waste water is too high, prompting strong grain and oil life activities, easily lead to food fever, mildew, vermin and other biochemical changes. In China, due to moisture detection technology is not perfect, there are hundreds of tons of food each year due to the high moisture content appears rotten, transport and storage process, resulting in huge losses. The grain moisture content is too low, reducing the weight of food, affecting food quality. Therefore, the water quality has been an important indicator of food. Food detection methods currently available in the market are: traditional oven detection method, its advantages are: the National Arbitration Act, accurate measurement. Cons: tedious operation, long test time, the operator need professional training. Taking all these factors: Instrument Co., Ltd. Shenzhen Yi Gerui by instrument manufacturers to cooperate with foreign research and production of high-energy food rapid moisture meter field by high-field magnetic signals capable instrument issued in a high magnetic field can signal after passing through the water molecules, receive induction instrument, and then receive back signal analysis, instant result. Effective solution to the problem of the traditional oven aging testing, measuring the results of sample 1 second, accurate and reliable. By the principle of high-field energy, and can effectively solve the traditional portable moisture meter accuracy brought low, temperature and other factors affecting the measurement problem by. So Yi Gerui grain moisture meter high field can have: simple operation, high speed, high accuracy, low cost, etc., is a traditional oven method and traditional portable moisture meter replacement. Technical parameters: 1. Determination of Moisture range: 0-65% 2. display: LCD digital display 3. Environment: -25- + 60 ℃ 4. Volume: length 205 × width 65 × thickness 50mm 5. Power: 9V battery ( 6F22 type) 6. Weight: 0.24kg Features 1, the introduction of foreign advanced technology, high-energy magnetic field and high-field emitters can combine magnetic receiver, signal stability, accurate 2, with superior penetration 3, stable performance, high quality 4, instrument design is exquisite, compact 5, rapid determination of analytes in the field of water.