This standard was last reviewed and confirmed in 2016. Therefore this version remains current.
The method of determination of dry matter content consists in heating to constant mass, after mixing, of liquid or semi-liquid products spread over an absobent surface, or of pasty products mixed with an inert powder, at 70 °C under reduced pressure. The method of determin of water content consists in entraining of the water in the form of vapour by a volatile solvent immiscible with water, condensing and separating in a reflux trap, recovering and measuring of the volume of water in a graduated tube.
Status : PublishedPublication date : 1982-03
Edition : 1Number of pages : 4
Technical Committee:Fruits and vegetables and their derived products
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