42.3.

09
AOAC Official Method 984.25
Moisture (Loss of Mass on Drying)
in Frozen French-Fried Potatoes
Convection Oven Method
First Action 1984
(Applicable to quick-frozen french fried potatoes.)
A. Principle
Loss of mass on drying is determined under specified conditions.
Species other than moisture may be lost.
B. Determination
Thoroughly homogenize frozen test sample in blender and weigh
ca 10 g in duplicate, using balance accurate to 0.1 mg. Use
desiccated, tared weighing dishes, preferably made of Ni, Al,
stainless steel, or glass, 60–80 mm diameter and 25 mm deep, with
well fitting but easily removable lids.
Place uncovered dish containing test portions, with lid, in
convection drying oven at 103° ± 2°C for 16 h. Replace lid and
transfer to desiccator to cool. When cool, weigh as quickly as
possible to 0.1 mg. Uncover and replace dish and lid in oven
additional 2 h. Replace lid, cool in desiccator, and reweigh. Repeat
2 h drying, desiccation, and weighing steps until decrease in mass
between successive weighings does not exceed 0.5 mg or until
increase in mass is recorded.
C. Calculations

M1 − M 2
Moisture, % = × 100
M1 − M 0
(report to 2 decimal places)

where M0 = mass in g of dried, tared dish and lid; M1 = mass in g of

dried, tared dish, lid, and undried test portion; M2 = (lowest) mass in
g of dried, tared dish, lid, and dried test portion.
Reference: JAOAC 67, 635(1984).

 2005 AOAC INTERNATIONAL