GB/T 14769-1993 Determination of moisture in food

This standard specifies the methods for determining the moisture content of foods by atmospheric pressure heating and drying, reduced pressure heating and drying, and distillation. The atmospheric pressure heating and drying method of this standard is applicable to the determination of moisture content in foods such as cereals and their products, starch and its products, condiments, aquatic products, bean products, dairy products, meat products, fermented products, and pickled vegetables; the reduced pressure heating and drying method is applicable to the determination of moisture content in foods such as sugar, candy, chocolate, and cakes; and the distillation method is applicable to the determination of moisture content in foods containing volatile substances. GB/T 14769-1993 Method for determination of moisture content in foods GB/T14769-1993 Standard download decompression password: www.bzxz.net