Scribd Logo
Upload

Welcome to Scribd!

  • Commercial Fats and Oils Moisture and Volatile Matter Analysis

    Uploaded by

    Haza Taufano
    111 views1 page
    The document outlines the AOCS official method for determining the moisture and volatile matter content in commercial fats and oils through drying samples in an air oven at 130°C until the weight loss is less than 0.05% over 30 minute periods, with the moisture and volatile matter content calculated as the percentage loss in mass from the original sample weight. Applicable to animal and vegetable fats but not drying or semidrying oils, the method involves thoroughly mixing samples, weighing 5g portions into pre-dried aluminum dishes, and drying and weighing samples repeatedly until weight stability is reached.

    Original Description:

    Original Title

    Moisture_AOCS palm oil

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    The document outlines the AOCS official method for determining the moisture and volatile matter content in commercial fats and oils through drying samples in an air oven at 130°C until the weight loss is less than 0.05% over 30 minute periods, with the moisture and volatile matter content calculated as the percentage loss in mass from the original sample weight. Applicable to animal and vegetable fats but not drying or semidrying oils, the method involves thoroughly mixing samples, weighing 5g portions into pre-dried aluminum dishes, and drying and weighing samples repeatedly until weight stability is reached.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    111 views1 page

    Commercial Fats and Oils Moisture and Volatile Matter Analysis

    Uploaded by

    Haza Taufano
    The document outlines the AOCS official method for determining the moisture and volatile matter content in commercial fats and oils through drying samples in an air oven at 130°C until the weight loss is less than 0.05% over 30 minute periods, with the moisture and volatile matter content calculated as the percentage loss in mass from the original sample weight. Applicable to animal and vegetable fats but not drying or semidrying oils, the method involves thoroughly mixing samples, weighing 5g portions into pre-dried aluminum dishes, and drying and weighing samples repeatedly until weight stability is reached.

    Copyright:

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

    SAMPLING AND ANALYSIS OF COMMERCIAL FATS AND OILS

    AOCS Official Method Ca 2c-25


    Reapproved 1997

    Moisture and Volatile Matter


    Air Oven Method
    DEFINITION
    This method determines the moisture and any other material volatile under the conditions of the test.
    SCOPE
    Applicable to animal and vegetable fats, but not to drying or semidrying oils or oils of the coconut
    group. It is not applicable to fats containing added monoglycerides.

    APPARATUS 2. Place in air oven and dry for 30 min at 130 ± 1°C.
    1. Air oven—AOCS Specification H 3-45. Remove from the oven, cool to room temperature in a
    2. A l u m i num moisture dishes—minimum 30 ga u ge, desiccator and weigh.
    approximately 50 × 20 mm, with tight-fitting slip-over 3. Repeat Procedure, 2 until the loss in weight does not
    covers; Sargent–Welch (20 mL WLS 25725-B, 50 mL exceed 0.05% per 30-min drying period.
    WLS 25725-D), or equivalent (see Notes, 1).
    3. Desiccator—containing an efficient desiccant. Calcium CALCULATIONS
    chloride is not satisfactory. See AOCS Specification H 9-87. 1. Moisture and volatile matter, % =
    PREPARATION OF SAMPLE loss in mass, g
    1. Because water tends to settle in samples that have soft- × 100
    mass of sample, g
    ened or melted, care must be taken to mix samples thor-
    oughly so as to distribute the water uniformly. Soften
    with gentle heat (do not melt) and mix thoroughly with NOTES
    an efficient mixer. 1. For samples with high moisture and volatile content,
    the use of lightweight, coverless, disposable weighing
    PROCEDURE dishes is not permitted. Erroneously high results may
    1. Weigh accurately 5 g of sample into a tared moisture dish be obtained due to oil loss from splattering during
    that has been dried and cooled previously in a desiccator. heating.

    Page 1 of 1

    You might also like