Lateral ear detection

This standard specifies the method for determining moisture in food. The first method (direct drying method) of this standard is applicable to the determination of moisture in vegetables, grains and their products, aquatic products, bean products, dairy products, meat products, pickled vegetable products, grains (with a moisture content less than 18%), oilseeds (with a moisture content less than 13%), starch, tea and other foods at 101 ℃~105 ℃. It is not applicable to samples with a moisture content less than 0.5 g/100 g. The second method (vacuum drying method) is applicable to the determination of moisture in samples that are easily decomposed at high temperatures and samples with high moisture content (such as sugar, monosodium glutamate, and other foods). It is not applicable to the determination of moisture in candies with other raw materials added (such as milk sugar, soft candy, and other foods), and is not applicable to samples with a moisture content less than 0.5g/100g (excluding sugar and monosodium glutamate). The third method (distillation method) is applicable to the determination of moisture in fruits, spices, seasonings, meat and meat products with high moisture content and volatile components. It is not applicable to samples with moisture content less than 1 g/100 g. The fourth method (Karl Fischer method) is applicable to the determination of trace moisture in food, but not to the determination of moisture in food containing oxidants, reducing agents, alkaline oxides, hydroxides, carbonates, boric acid, etc. Karl Fischer volumetric method is suitable for moisture content greater than 1.0 × A sample of 10-5g/100g. The first method, direct drying method 2, utilizes the physical properties of water in food. The weight loss during drying in the sample is determined using the evaporation method at 101.3 kPa (one atmospheric pressure) and a temperature of 101 ℃~105 ℃, including hygroscopic water, some crystalline water, and substances that can be volatilized under this condition. The moisture content is then calculated using the weighing values before and after drying. Unless otherwise specified, all reagents and materials used in this method are analytical pure, and the water is Grade III water according to GB/T 6682. 3.1 Reagent 3.1.1 Sodium hydroxide (NaOH) 3.1.1.2 Hydrochloric acid (HCD). 3.1.3 Sea Sand. 3.2 Reagent Preparation 3.2.1 Hydrochloric Acid Solution (6 mol/L): Measure 50 ml of hydrochloric acid and dilute with water to 100 mL. 3.2.2 Sodium hydroxide solution (6 mol/L): Weigh 24g of sodium hydroxide, dissolve in water, and dilute to 100 mL. 3.2.3 Sea sand: Take sea sand, river sand, quartz sand or similar substances that have been washed with water to remove soil. First, boil them in hydrochloric acid solution (6 mol/L) for 0.5 hours, wash them with water until neutral, then boil them in sodium hydroxide solution (6 mol/L) for 0.5 hours, wash them with water until neutral, and dry them at 105 ℃ for later use

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