AOAC Official Method 935.29 Moisture in Malt Gravimetric Method
First Action 1935
Final Action
A. Apparatus
(a) Weighing dish.—Use glass bottle or Al dish, with tight-fitting cover, ca 40mmdiameter for 5 g sample, or 55mmfor 10 g sample.
(b) Oven.—With automatic control holding temperature within ±0.5°C, and large enough to hold all test samples on 1 shelf in such manner that no test sample is outside area indicated by test to give comparable results in duplicate test samples. Standardize oven as follows: Place weighed duplicate test samples in oven at 103–104°C and dry 3 h. Weigh, and redry 1 h longer. If loss of moisture is 0.1%, raise temperature 1°C and again test with new duplicate test samples.
Take, as standard, lowest temperature <106°C giving moisture content that, after 3 h of drying, is within 0.1% of value attainable at same temperature within 4 h. Keep ventilators of oven open during entire drying period, and do not open door during the3hof drying.
