METHODS
SHORTCUTS
ABOUT
FAQ
SUBSCRIBE
Methods Home
All Methods
Methods eXtras
Propose a Method
Cite a Method
Technical Committees
Archived Methods
Standards Affiliations
Suppliers Guide
Laboratory Proficiency Program
Harmonized Methods
AACC Approved Methods of Analysis, 11th Edition - AACC Method 44-15.02. Moisture -- Air-Oven Methods

AACC Approved Methods of Analysis, 11th Edition

Moisture

AACC Method 44-15.02
Moisture -- Air-Oven Methods

VIEW METHOD | VIEW CALCULATOR

Objective
These methods determine moisture content as loss in weight of a sample when heated under specified conditions. The results are in close agreement with those obtained by Method 44-40.01 (vacuum-oven). The methods are applicable to flour, semolina, bread, all kinds of grains and cereal products, and food products (except those that are sugar coated). These methods are not recommended for feeds and feedstuffs when fat determination is to be made on dried samples.