Method Datasheet

Moisture Determination
Rice Flour

Sample Description
Analysis Moisture Content
Sample Rice Flour
Sample Characterization Solid, Powder

Method Parameters
Halogen Moisture Analyzer
Drying program Standard
Temperature 130 °C
Switch-off criterion (SOC) 3 (1 mg/50 s)
Sample weight 5g
Accessories Aluminum sample pan
Homogenize sample. Place a
new sample pan and tare.
Sample preparation and
Evenly distribute the sample
procedure
on the sample pan and start
the measurement.
Drying Oven
Not applicable
131 °C
90 min
5g
Container with lid
Homogenize sample. Weigh the pre-dried
container with lid. Weigh sample into the
container and dry it in the drying oven
(131 °C, 1.5 hours). Let cool down in
desiccator, weigh. Dry again for 60 min,
let cool down, weigh. If the weight is not
stable repeat the process until stable
weight is reached.

METTLER TOLEDO
Literature Based on AOAC 925.10
recommended method
 Drying Curve

9
8
7
6
5
%MC Rice Flour (Fresh Made)
4
3
2
1
0
0 60 120 180 240 300 360 420 480 540 600
Time [s]

Measurement Chart

Halogen Moisture Analyzer Drying Oven

Result (mean) 8.03 %MC 7.99 %MC
Standard deviation (SD) 0.03 0.01
Measurement duration (mean) 10 min 150 min

10.00
HMA Oven
9.00
8.00
%MC
7.00
6.00
5.00
1 2 3 4 5 6
No of measurements

Note
The intended use of this method datasheet is to serve as a basis for developing a moisture method for a
specific sample. The method always needs to be optimized and confirmed for a specific sample.

Disclaimer
As the use and transfer of a method is beyond the control of METTLER TOLEDO, no responsibility of any kind can be taken.
The general safety rules and precautions of the manufacturer (e.g. for chemicals or solvents) must be observed.

Mettler-Toledo Group www.mt.com/moisture

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Local contact: www.mt.com/contacts

Subject to technical changes

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