All you need to know about moisture content determination is here: free industry-specific guides, e-learnings, and moisture content analysis FAQ. Place the bottle and lid in the incubator at 105oC overnight to ensure that weight of bottle is stable. The moisture content is determined by weighing the sample before and after drying and determining the difference. 8 0 obj The loss on drying procedure can be used to determine moisture content (MC) or, alternatively, dry content (DC). 2. ATRO moisture (AM) is the amount of moisture in the sample given as a percentage of the sample's final (dry) weight. . The methods are applicable to flour, semolina, bread, all kinds of grains and cereal products, and food products (except those that are sugar coated). 4. The oven-dried mass is usually recorded after 12 to 24 hours. Learn how we and our ad partner Google, collect and use data. Dry for 3 h. at 105C. The method also describes a standardization . ASHRAE Standard 160P__Criteria Dry the empty dish and lid in the oven at 105 C for 3 h and transfer to desiccator to cool. The weight loss due to vaporization of water is taken as the weight of moisture. The method is not applicable for ensiled materials or for feeds containing urea or high sugar contents. The Sample should be dried in stainless steel containers. Learn where and how moisture content is measured in the wood pellets production process and benefit from our methods and tools for measuring moisture content in wood. In our collection of moisture methods for the food industry, you'll find over 20 moisture determination methods for samples in the food and bakery industry. ); (2) to compare the effects of dryingtemperature, time, and sample treatment in an air oven on the moisture content of pearl milletusing To find your application use the filters for 'Sample', 'Industry' or use full text search. /ProcSet [ /PDF /Text /ImageC ] In the drying oven, samples are heated by convection. CALCULATION a) Results can be read directly from the balance scale or b) Calculate as in the oven method i.e . NIR has been applied to moisture content analysis of a wide variety of food commodities and is an official method for moisture content determination in dried vegetables (AOAC Method 967.19). To apply the method to bread, prepare the sample according to Method 62-05.01. PDF QAD 610E: EXHIBIT 39. Meat and Meat Products Determination of Moisture Content is the most important proximate analysis. Sometimes, for example, at goods-in or during final product quality control, moisture analyzers are used in parallel with a drying oven. << ); (2) to compare the effects of drying temperature, time, and sample treatment in an air oven on the moisture content of pearl millet using . Water specific, no other solvent or "moisture" determined Fast, typically 0.5 to 3 mins per sample Measure from 2ppm to 100% water Compact instruments, automatic calculations, connect Mettler Toledo balances for complete result calculations, Requires dedicated chemicals and chemical know-how Sample preparation can be critical for complete water extraction (homogenizer, long extraction times). 58 Special Properties of Fats, Oils, and Shortenings Methods, 48 Oxidizing, Bleaching, and Maturing Agents Methods, 66 Semolina, Pasta, and Noodle Quality Methods. It should be thermostatically controlled and can operate at the temperature of 110oC +- 5oC (230 +- 9oF). The accuracy of results can be affected by temperature, relative humidity, amount of sample, particle size, and variation of temperature in the oven.
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