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  • Aoac931 04

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    Ligia Teodoro
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    The document outlines a gravimetric method for determining the moisture content in cacao products by drying 2 grams of a prepared test sample to constant weight in a platinum dish in an air oven at 100°C and reporting the loss in weight as water. The method was first action in 1931 and is an AOAC Official Method published in the Journal of the Association of Official Analytical Chemists in 1931.

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    AOAC931_04

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    The document outlines a gravimetric method for determining the moisture content in cacao products by drying 2 grams of a prepared test sample to constant weight in a platinum dish in an air oven at 100°C and reporting the loss in weight as water. The method was first action in 1931 and is an AOAC Official Method published in the Journal of the Association of Official Analytical Chemists in 1931.

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    © All Rights Reserved
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    57 views1 page

    Aoac931 04

    Uploaded by

    Ligia Teodoro
    The document outlines a gravimetric method for determining the moisture content in cacao products by drying 2 grams of a prepared test sample to constant weight in a platinum dish in an air oven at 100°C and reporting the loss in weight as water. The method was first action in 1931 and is an AOAC Official Method published in the Journal of the Association of Official Analytical Chemists in 1931.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    of 1

    31.1.

    02
    AOAC Official Method 931.04
    Moisture in Cacao Products
    Gravimetric Method
    First Action 1931
    Dry 2 g prepared test sample, 970.20 (see 31.1.01), to constant
    weight in Pt dish in air oven at 100°C. (Al dish may be used when ash
    is not determined on same test sample.) Report loss in weight as
    H2O.
    Reference: JAOAC 14, 529(1931).

    © 2000 AOAC INTERNATIONAL

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