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Food&Feed

Determination of Moisture in Starch

Standard
ISO 1666-1996 Determination of moisture content—Oven drying method

Sample preparation

The test sample shall be free from any hard and lumpy material.

Instrument
5E-MIN6150 Mini Moisture Analyzer

Instrument Setting

Furnace Temperature: 130℃~133℃
Nominal sample weight: 5g±0.25g
Analysis time: 1h30min
Cooling time: 30min~45min

Special Modifications to unit

None

Procedure

Weigh a sample with specified mass(5g±0.25g) and place it to the oven which temperature is set 130℃~133℃ , drying for a specified period (1h30min).After drying , cool the sample in desiccator till room temperature and weigh residue with 30min to 45min.

Typical Results
Crucible Number Sample Name Sample Weight(g) Mad(%) Aad(%) Ad(%)
1 Flour 1.0374 13.47 0.36 0.42
2 Flour 1.0562 13.53 0.36 0.42
3 Flour 1.101 13.51 0.34 0.39
4 Flour 1.0751 13.5 0.37 0.43
5 Flour 1.17 13.54 0.34 0.39
6 Flour 1.064 13.51 0.33 0.38
7 Flour 1.0281 13.52 0.34 0.39
8 Flour 1.1387 13.55 0.35 0.4
9 Flour 1.0804 13.54 0.33 0.38
10 Flour 1.0785 13.58 0.35 0.4
11 Flour 1.0551 13.48 0.4 0.46
12 Flour 1.0903 13.46 0.34 0.39
13 Flour 1.1036 13.4 0.32 0.37
14 Flour 1.0117 13.5 0.3 0.35
15 Flour 1.0075 13.45 0.43 0.5
16 Flour 1.173 13.49 0.37 0.43
17 Flour 1.2533 13.47 0.34 0.39
18 Flour 1.4532 13.43 0.36 0.42

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