This standard specifies the determination method of moisture in food. The direct drying method in this standard is applicable to the determination of moisture in foods such as grains and their products, aquatic products, soybean products, dairy products, meat products and stewed vegetables. The vacuum drying method is suitable for the determination of moisture in easily decomposed foods such as sugar, candy, and monosodium glutamate. The distillation method is suitable for the determination of moisture in foods containing more volatile substances such as oils and spices.
GB/T 5009.3-2003 history
2016GB 5009.3-2016 National Food Safety Standard Determination of Moisture in Food
2010GB 5009.3-2010 National food safety standard Determination of moisture in foods