AOAC (Official Methods of Analysis of AOAC International) is used as a reference for the initial moisture content of various fruits and vegetables by using Oven dry method. Can anyone provide a document from which we can find a suitable method to obtain the initial moisture content of such produces?
Check http://rims.ruforum.org/32925/aoac-method-for-moisture-determination.pdf
Determination of moisture content (AOAC, 2000) Method. Dry the empty dish and lid in the oven at 105°C for 3 h and transfer to desiccator to. 142. Method. Place sample (0.5-1.0 g) in digestion flask. 143. Weigh about 5 g sample into the crucible. Heat over low Bunsen flame with lid half.... http://rims.ruforum.org/32925/aoac-method-for-moisture-determination.pdf
Typically, moisture content is determined via a thermogravimetric approach, i.e. by loss on drying, in which the sample is heated and the weight loss due to evaporation of moisture is recorded. Commonly used moisture analysis technologies are the moisture analyzer and the drying oven in combination with a balance. https://www.mt.com/ch/en/home/applications/Laboratory_weighing/moisture-content-determination.html
Chinaza Godswill Awuchi Thank you sir for your reply, sir I want to know what is the value of temperature and time to get the initial moisture content of any fruits and vegetables when using the oven-dry method in combination with a Blanche.
because various fruits and vegetable drying rate is different.
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