This standard specifies the method for determination of moisture in foods.
The direct drying method in this standard is applicable to the determination of moisture in such foods as grains and their products, marine products, bean products, milk products, meat products and pot-stewed dish products that do not contain or contain a very little volatile matter but is not applicable to the samples with moisture content less than 0.5g/100g.
The hypobaric drying method is applicable to the determination of moisture in such labile foods as sugar and monosodium glutamate but is not applicable to the determination of moisture in the samples of such sweets as cream candies and soft sweets that are fortified with other raw materials, meanwhile, this method is not applicable to those samples with moisture content less than 0.5g/100g.
The distillation method is applicable to the determination of moisture in such foods as grease and aromatic condiment that contain a large percent of volatile matters but is not applicable to those samples with moisture content less than 1g/100g.
Karl-Fischer method is applicable to the determination of moisture in foods, Karl Fischer Volumetric Method is applicable to the samples with moisture content above 1.0×10-3g/100 g, Karl Fischer Coulometric Method is applicable to the samples with moisture content above 1.0×10-5g/100g.
