1 Scope
This standard specifies the method for determination of moisture in foods.
In this standard, Method I (Direct Drying Method) is applicable to the determination of moisture in foods at 101~105℃ such as vegetables, cereal and its products, aquatic products, bean products, dairy products, meat products, pot-stewed products, grain (moisture content: lower than 18%), oilseeds (water content: lower than 13%), starch and tea, while it's not applicable to the sample with moisture content less than 0.5g/100g. Method II (Drying Method under Reduced Pressure) is applicable to the determination of moisture content in sample labile at high temperature and that with much moisture, e.g. sugar and gourmet powder, while it's not applicable to the determination of moisture content in candy added with other ingredient (e.g. milk candy and soft candy) added, and also the sample (excluding sugar and gourmet powder) with moisture content less than 0.5g/100g. Method III (Distillation Method) is applicable to the determination of moisture in foods with much moisture and volatile constituents, e.g. fruits, spices, condiments and meat and meat products, while it's not applicable to the sample with moisture content less than 1g/100g. Method IV (Karl Fischer Method) is applicable to the determination of foods with trace moisture, while it's not applicable to the determination of moisture in foods with oxidizer, reductant, basic oxide, hydroxide, carbonate and boric acid etc. Karl Fischer Volumetric Method is applicable to the sample with moisture content larger than 1.0×10-3g/100g.
Method I: Direct Drying Method
2 Principle
Foreword I
1 Scope
2 Principle
3 Reagents and Materials
4 Instruments and Apparatus
5 Analysis Steps
6 Expression of Analysis Results
7 Precision
8 Principle
9 Instruments and Apparatus
10 Analysis Steps
11 Expression of Analysis Results
12 Precision
13 Principle
14 Reagents and Materials
15 Instruments and Apparatus
16 Analysis Steps
17 Expression of Analysis Results
18 Precision
19 Principle
20 Reagents and Materials
21 Instruments and Apparatus
22 Analysis Steps
23 Expression of Analysis Results
24 Precision
