GB 5009.3-2010

This standard specifies the method for determining the moisture content in food.
The direct drying method in this standard is suitable for determining the moisture content in foods such as grains and their products, aquatic products, soy products, dairy products, meat products, and marinated dishes that do not contain or contain very little other volatile substances at temperatures between 101 °C and 105 °C. It is not suitable for samples with a moisture content of less than 0.5 g/100 g.
The reduced-pressure drying method is suitable for determining the moisture content in easily decomposable foods such as sugar and MSG. It is not suitable for determining the moisture content in samples of candy that contain other ingredients, such as milk candy and gummy candy. At the same time, this method is not suitable for samples with a moisture content of less than 0.5 g/100 g.
The distillation method is suitable for determining the moisture content in foods that contain a large amount of volatile substances, such as oils and spices. It is not suitable for samples with a moisture content of less than 1 g/100 g.
The Karl Fischer method is suitable for determining the moisture content in food. The Karl Fischer volumetric method is suitable for samples with a moisture content greater than 1.0×10-3 g/100 g, and the Karl Fischer coulometric method is suitable for samples with a moisture content greater than 1.0×10-5 g/100 g.