Analysis - Global Institute for Food Safety &

⚠️ Safety Caution

Hot air oven: Always wear insulated gloves when removing or placing samples in the heated oven. Stand to one side when opening the door.

1. Scope & Principle

Scope: Routine reference method for moisture content of cereals, pulses, flours, and cereal products.

🚫 Not applicable to malted foods.

Principle: Sample is dried at 130 ± 3 °C to constant mass. Loss in mass is expressed as percentage.

2. Equipment / Apparatus Checklist

Tick off each item as prepared:

Analytical Balance

Accuracy to 0.001 g.

Grinding Mill

Non-moisture absorbing, passes through 1.0 mm sieve.

Moisture Dishes

Porcelain, silica, glass, or aluminum with tight lids.

Convection Oven

Controlled at 130 ± 3 °C.

Desiccator

Equipped with active desiccant.

3. Sample Preparation

Macaroni / Grains: Select representative portion, grind 300–500 g to pass No. 20 sieve, store in airtight container.

4. Method of Analysis Flowchart

Click checkboxes in sequence:

Step 1: Weigh Pre-dried Dish & Sample

Weigh ~5.0 g sample into pre-dried dish (W). Record mass (W1).

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Step 2: Oven Placement & Drying

Place dish with lid underneath in oven for standard drying time.

🔥 Oven Drying Timer

02:00:00

Start when oven hits temperature

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Step 3: Timing Note

Time counts once oven regains target drying temperature.

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Step 4: Cover & Transfer

Cover dish inside oven and transfer immediately to desiccator.

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Step 5: Desiccator Cooling Timer

Cool to room temperature (25 ± 3 °C) before final weighing.

⏲️ Desiccator Cooling Timer

35:00

Ready to cool sample

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Step 6: Final Mass After Drying (W2)

Weigh cooled dish + sample to 0.001 g (W2).

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Step 7: Re-dry to Constant Mass

Re-dry in oven until constant weight is reached.

5. Calculation, Specifications & Output Report

Moisture Calculator

Sample Name / Batch ID:

Testing Date & Time:

W = Empty Dish [g]:

W1 = Dish + Sample Before Drying [g]:

W2 = Dish + Sample After Drying [g]:

Standard & Testing Parameters

Standard / Protocol Title:

Drying Temp (°C):

Drying Duration (Hours):

Max Moisture Limit (%):

Target Limit: Max 13.0% Moisture @ 130 °C (2h)

LABORATORY TEST CERTIFICATE / RESULT SUMMARY

Moisture Determination Worksheet | GIFSQ SOP

Sample Name / ID:	—
Testing Date & Time:	—
Standard Protocol:	Government Standard (Max 13.0%)
Drying Parameters:	130 °C for 2 Hours

Parameter	Symbol	Measured Value
Mass of Empty Dish	W	— g
Dish + Sample Before Drying	W1	— g
Dish + Sample After Drying	W2	— g
Initial Sample Mass	W1 – W	— g

⚠️ CANNOT CALCULATE: Complete flowchart steps and enter valid numbers.

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Tested By (Analyst)

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Approved By (QA Manager)

6. References

Standard Moisture Determination Methodology & Quality Assurance SOP Guidelines

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