Determination of Moisture in Starch | Application

Determination of Moisture in Starch

Standard
ISO 1666-1996 Determination of moisture content—Oven drying method

Sample preparation
The test sample shall be free from any hard and lumpy material.

Instrument
5E-MIN6150 Mini Moisture Analyzer

Instrument Setting
Furnace Temperature: 130℃~133℃
Nominal sample weight: 5g±0.25g
Analysis time: 1h30min
Cooling time: 30min~45min

Special Modifications to unit
None

Procedure
Weigh a sample with specified mass(5g±0.25g) and place it to the oven which temperature is set 130℃~133℃ , drying for a specified period (1h30min).After drying , cool the sample in desiccator till room temperature and weigh residue with 30min to 45min.

Typical Results

Crucible Number	Sample Name	Sample Weight(g)	M_ad(%)	A_ad(%)	A_d(%)
1	Flour	1.0374	13.47	0.36	0.42
2	Flour	1.0562	13.53	0.36	0.42
3	Flour	1.101	13.51	0.34	0.39
4	Flour	1.0751	13.5	0.37	0.43
5	Flour	1.17	13.54	0.34	0.39
6	Flour	1.064	13.51	0.33	0.38
7	Flour	1.0281	13.52	0.34	0.39
8	Flour	1.1387	13.55	0.35	0.4
9	Flour	1.0804	13.54	0.33	0.38
10	Flour	1.0785	13.58	0.35	0.4
11	Flour	1.0551	13.48	0.4	0.46
12	Flour	1.0903	13.46	0.34	0.39
13	Flour	1.1036	13.4	0.32	0.37
14	Flour	1.0117	13.5	0.3	0.35
15	Flour	1.0075	13.45	0.43	0.5
16	Flour	1.173	13.49	0.37	0.43
17	Flour	1.2533	13.47	0.34	0.39
18	Flour	1.4532	13.43	0.36	0.42

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