In food products, the most moisture content is drying with an oven, drying with infrared and distillation (for substances containing essential oils).
However, substances such as spices lose some of their own weight as well as they lose water in moisture determination by drying oven or infrared drying. For this reason, distillation method is used differently.
In order to determine the moisture and volatile substance amount correctly, the foodstuffs are first heated at 105 ° C and the moisture and volatile matter are completely removed from the product and the loss is calculated. Dry matter remains after the test.
Moisture and volatile matter measurements are especially important in determining the shelf life of foodstuffs.
| food | Moisture and / or Volatile Matter, Dry-Solid Matter, Drying Loss, Moisture Content | Related product standard and notification (TS 6666, TS 542, TS 1208 ISO 1742, TS 3926, TS 3687 ISO 7703, TS 1201 EN ISO 1741, TS 3411, TS 485, TS 1129 ISO 1026, TS ISO 3726) Related product standard and notification (TS 1743 ISO 1442, TS 1330, TS 1562, TS ISO 771, TS 7800, TS 3075, TS 3076-1, TS EN ISO 662, TS 2590, TS 1018, TS 1331, TS ISO 3728, TS 1329, TS 7790, TS 1275, TS 1276, TS 3522, TS 5389, TS 1278, TS 1277, TS 314, TS 1280, TS 1561, TS 1632 EN ISO 665, TS 3690, TS ISO 7513, TS EN ISO 5534 , TS EN ISO 5534 AC, TS 10580, TS 312, TS 313, TS ISO 11294) Related product standard and notification (TS 933, TS 1252 EN ISO 1666, TS 5000, TS 2314, TS ISO 24557, TS EN ISO 712, TS 4500, TS 142, TS 3190) |
| Cereal and Cereal Products | Moisture Determination | TS EN ISO 712 |
| Meat and meat products | Moisture Determination | TS 1743 ISO 1442 |
| Dried Fruits and Vegetables | Moisture and Dry Matter Determination | TS 3310 ISO 7908 TS 3688 ISO 7701 TS 3689 ISO 7702 TS 3687 ISO 7703 |
| Nuts and Oil Seeds | Moisture and Volatile Matter Determination | TS 1632 EN ISO 665 |
| Sugar and Sugar Products | Moisture Determination | NMKL 169 |
| Milk and milk products | Moisture Determination | In-House Method- "F.SOP.20" (modified from TS EN ISO 5534) |
| Spices and Spice Mixes | Moisture Determination Toluene Method |
TS 2134 |
| Moisture Determination | TS 6318 |
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