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AACC International Approved Methods - AACC Method 44-15.02. Moisture -- Air-Oven Methods

AACC International Approved Methods

Moisture

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

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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.