Technical data sheet
Gravimetric determination of moisture by forced air oven or vacuum oven.
- Flammable compounds
- Explosive compounds
Limit of quantitation
- Forced air oven
- Vacuum oven
- Vacuum pump
The AOAC number is dependent on the matrix. Please see AOAC 925.10 for a general determination reference.
Sample size requirements
Information required by submitter
Please provide estimates if known.
This test is ISO/IEC 17025 accredited through A2LA, Certificate # 2769.01.
Moisture is determined by measuring weight loss resulting from heating the sample in an oven under controlled conditions. Percent weight loss is reported for moisture. Percent weight remaining is reported for solids.
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 (Karl Fischer) Titration Test 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, treatments, etc.).