Total Moisture
Background:
This analysis is used as a determination of the amount of total moisture in a sample, calculated and expressed in %.
Method
AOAC 950.46 Loss on Drying, Convection Oven ISO Accredited
Equipment
Mechanical Convection Oven
Turn Around Time
5 Business Days
Sample Required
About 2 grams is analyzed from a homogenized sample
Type of Test
Slow Drying in Convection Oven
Reportable Units
% Moisture
Measurement Range
Lower Detection Limit: 0.1 % Moisture
Analysis Description:
Samples to be analyzed are homogenized and a representative test portion (about 2 grams) is spread out over the base of an aluminum dish and placed into a mechanical convection oven and dried at an appropriate temperature, for an appropriate amount of time, until constant weight is achieved (hours dried varies depending on product; for meats 120C for 2-4 hours, typically), indicating that all of the water molecules that were originally present in the sample have been removed. This loss of moisture upon drying is determined and a percentage of the total moisture in the original sample is calculated and reported.
