Back

Moisture by Forced Air Oven

PDFdnwIcon Testing Service Catalog (PDF) Print Email

TECHNICAL DATA SHEET

Price of the test:

$20 per analysis

Unacceptable Matrices:

Flammable or Explosive compounds


Limit of Quantitation:

0.012% (w/w)


Sample Size Requirements:

10 grams


Equipment:

Forced Air Oven


Reportable Units:

%


Turn Around Time:

10 Business days


Is Rush Available?

Yes


Method Reference:

The AOAC number is dependent on matrix. Please see 925.10 for a general determination reference.


Method Description:

Gravimetric determination of moisture by forced air oven.


Information Required by Submitter:

Please provide estimates if known.


Additional Information:

This test is ISO/IEC 17025 accredited through A2LA, Certificate # 2769.01.

Moisture is determined by measuring the weight lost as result of heating in an oven under controlled conditions. Percent weight loss is reported for moisture (for solids, percent weight remaining is reported).

These methods are applicable to nearly all foods and food-related products. They are not applicable to samples containing large amounts of substances (other than water) that may volatilize when heated or subjected to vacuum. They are not appropriate for pure shortenings, oils or high-fat samples. See Moisture by Karl Fischer titration for these samples.

Some samples (e.g. fruit slurries, fruit roll-ups) may be mixed with dried, ground filter paper and dried on a steam bath prior to insertion in the oven; this helps moisture escape through sugar or protein “skin”. In all cases, the sample matrix determines the conditions of the analysis (oven type, temperature, pre-treatments, etc.).