GB 5009.3-2016 PDF English
US$75.00 · In stock · Download in 9 secondsGB 5009.3-2016: National food safety standard - Determination of Moisture Content in Foods Delivery: 9 seconds. True-PDF full-copy in English & invoice will be downloaded + auto-delivered via email. See step-by-step procedureStatus: Valid GB 5009.3: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivery | Name of Chinese Standard | Status |
| GB 5009.3-2016 | English | 75 |
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National food safety standard - Determination of Moisture Content in Foods
| Valid |
| GB 5009.3-2010 | English | 319 |
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3 days
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National food safety standard -- Determination of moisture in foods
| Obsolete |
| GB/T 5009.3-2003 | English | 239 |
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2 days
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Determination of moisture in foods
| Obsolete |
| GB/T 5009.3-1985 | English | 199 |
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2 days
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Method for determination of moisture in foods
| Obsolete |
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GB 5009.3-2016: National food safety standard - Determination of Moisture Content in Foods---This is an excerpt. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.), auto-downloaded/delivered in 9 seconds, can be purchased online: https://www.ChineseStandard.net/PDF.aspx/GB5009.3-2016
GB
NATIONAL STANDARD OF
THE PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard
Determination of Moisture Content in Foods
Issued on. AUGUST 31, 2016
Implemented on. MARCH 1, 2017
Issued by. National Health and Family Planning Commission of the
People 's Republic of China
Table of Contents
Foreword... 4
1 Scope... 5
2 Principle... 5
3 Reagents and materials... 6
4 Instruments and equipment... 6
5 Analysis steps... 6
6 Expression of results... 7
7 Precision... 8
8 Principle... 8
9 Instruments and equipment... 8
10 Analysis steps... 8
11 Expression of analysis results... 9
12 Precision... 9
13 Principle... 9
14 Reagents and materials... 9
15 Instruments and equipment... 9
16 Analysis steps... 10
17 Expression of analysis results... 11
18 Precision... 11
19 Principle... 11
20 Reagents and materials... 12
21 Instruments and equipment... 12
22 Analysis steps... 12
23 Expression of analysis results... 13
24 Precision... 14
Foreword
This Standard replaces GB/T 5009.3-2010 National food safety standard
Determination of moisture in foods, GB/T 12087-2008 Starch - Determination
of moisture content - Oven-drying method, GB/T 18798.3-2008 Instant tea in
solid form - Part 3.Determination of moisture content, GB/T 21305-2007
Cereals and cereal products - Determination of moisture content - Routine
reference method, GB/T 5497-1985 Inspection of grain and oilseeds;
Methods for determination of moisture content, GB/T 8304-2013 Tea -
Determination of Moisture Content, GB/T 12729.6-2008 Spices and
condiments - Determination of moisture content(entrainment method), GB/T
9695.15-2008 Meat and meat products - Determination of moisture content,
GB/T 8858-1988 Method for determination of dry matter and water content in
fruit and vegetable products, SN/T 0919-2000 Method for the determination of
moisture of tea for import and export.
Compared with GB 5009.3-2010, the main modifications in this Standard are
as follows.
- modified the scopes of Method 1 - Direct drying method, Method 2 -
Decompression drying method, Method 3 - Distillation method and
Method 4 - Karl Fischer volumetric method;
- modified the reagents, precision, annotation and analysis steps of
Method 1 - Direct drying method;
- modified the analysis steps of Method 3 - Distillation method;
- deleted the description of the Karl Fischer coulomb method of Method 4
- Karl Fischer volumetric method.
National Food Safety Standard
Determination of Moisture Content in Foods
1 Scope
This Standard specifies the determination method for moisture content in
foods.
Method 1 (Direct drying method) of this Standard is applicable to the
determinations of moisture content in foods such as vegetables, cereals and
their products, aquatic products, soy products, dairy products, meat products,
braised food products, grain (moisture content of less than 18%), oil (moisture
content of less than 13%), starch and tea at 101°C ~ 105°C; not applicable to
the sample of which the moisture content is less than 0.5g/100g. Method 2
(Decompression drying method) is applicable to the determination of moisture
content in high temperature easily decomposed sample and more moisture
samples (such as sugar, monosodium glutamate and other food); not
applicable to the determination of moisture in sugars added with other raw
materials (such as cream candy, soft sweets); not applicable to the sample of
which the moisture content is less than 0.5g/100g (excluding sugar and
monosodium glutamate). Method 3 (Distillation method) is applicable to the
determination of moisture in fruit of more water and more volatile ingredients,
spices and condiments, meat and meat products; not applicable to the
sample of which the moisture content is less than 1g/100g. Method 4 (Karl
Fischer volumetric method) is applicable to the determination of trace
moisture in foods; not applicable to the determination of moisture in foods
containing oxidizing agents, reducing agents, basic oxides, hydroxides,
carbonates, boric acid. Karl Fischer volumetric method is applicable to the
sample of which the moisture content is greater than 1.0 x 10-3g/100g.
Method 1 -- Direct drying method
2 Principle
Using the physical properties of water in food, at 101.3kPa (one atmospheric
pressure), the temperature of 101°C ~ 105°C, it shall use volatile method to
determine the dry weight loss in sample, including absorbent water, partially
crystallized water and substances that are volatile under these conditions.
Calculate the moisture content by the weighing values before and after
drying.
3 Reagents and materials
Unless otherwise stated, the reagents used in this method are of analytical
grade and water is Grade 3 water specified in GB/T 6682.
3.1 Reagents
3.1.1 Sodium hydroxide (NaOH)
3.1.2 Hydrochloric acid (HCl)
3.1.3 Sea sand
3.2 Reagent preparation
3.2.1 Hydrochloric acid solution (6 mol/L). weigh 50 mL of hydrochloric acid,
dilute it with water to 100 mL.
3.2.2 Sodium hydroxide solution (6 mol/L). weigh 24 g of sodium hydroxide,
dissolve it in water and dilute it with water to 100 mL.
4 Instruments and equipment
4.1 Flat aluminum or glass weighing bottle
4.2 Electric heating oven
4.3 Dryer. with effective desiccant
4.4 Balance. resolution of 0.1 mg
5 Analysis steps
5.1 Solid sample. take a clean flat aluminum or glass weighing bottle, place
in the 101°C ~ 105°C dryer. The cap is obliquely attached to the bottle. Heat
for 1.0 h. Remove the cover. Place it in dryer to cool 0.5 h. Weigh. Repeat
drying till the mass difference of twice before and after shall not exceed 2 mg.
That is constant weight. Mix the sample evenly to the particles less than 2 mm.
The samples that are not easily ground should be chopped as much as
possible.
5.2 Semi-solid or liquid sample. take a clean weighing bottle. Add 10 g of
sea sands (during the experiment, the mass of sea sand can be increased as
needed) and a glass bar. Place in the 101°C ~ 105°C dryer to dry about 1.0 h.
Take out. Place into the dryer to cool for 0.5 h. Then weigh. Repeat drying till
constant weight. Weigh 5 g ~ 10 g of samples (nearest to 0.0001 g). Place in
the weighing bottle.
6 Expression of results
The moisture content in sample shall be calculated according to equation (1).
7 Precision
The absolute difference between the two independent determinations
obtained under repeatability shall not exceed 10% of the arithmetic mean.
8 Principle
Using the physical properties of moisture in food, after reaching to 40 kPa ~
53 kPa pressure, heat to 60°C ± 5°C. Use the decompression drying method
to remove moisture from the sample.
9 Instruments and equipment
9.1 Flat aluminum or glass weighing bottle
9.2 Vacuum oven
9.3 Dryer. with effective desiccant
10 Analysis steps
10.1 Sample preparation. powder and crystalline samples are directly
weighed; the larger pieces of hard candy are crushed by a mortar and mixed for use.
10.2 Determination. use a constant weight weighing bottle to weigh 2 g ~ 10
g (nearest to 0.0001 g) of samples. Place into the vacuum oven. Connect the
vacuum oven to the vacuum pump. Take the air inside the vacuum oven out
(the required pressure is generally 40 kPa ~ 53 kPa) while heating to the
required temperature of 60°C ± 5°C.
11 Expression of analysis results
Same with Clause 6.
12 Precision
The absolute difference between the two independent determinations
obtained under repeatability shall not exceed 10% of the arithmetic mean.
13 Principle
Using the physical properties of moisture in food, distill the moisture in food
and toluene or xylene by moisture tester. Calculate the moisture in sample
according to the volume of water received. This method is applicable to foods
containing more other volatile substances, such as spices.
14 Reagents and materials
14.1 Reagents
Toluene (C7H8) or xylene (C8H10)
14.2 Reagent preparation
Toluene or xylene preparation. take toluene or xylene, after water saturation,
remove the water layer, distill and collect the distillate for use.
......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
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