GB 5009.3-2016: National food safety standard - Determination of Moisture Content in Foods

Delivery: 9 seconds. Download (and Email) true-PDF + Invoice.
Get Quotation: Click GB 5009.3-2016 (Self-service in 1-minute)
Newer / historical versions: GB 5009.3-2016

Preview True-PDF

Scope

This Standard specifies the determination method for moisture content in
foods.
Method 1 (Direct drying method) of this Standard is applicable to the
determinations of moisture content in foods such as vegetables, cereals and
their products, aquatic products, soy products, dairy products, meat products,
braised food products, grain (moisture content of less than 18%), oil (moisture
content of less than 13%), starch and tea at 101°C ~ 105°C; not applicable to
the sample of which the moisture content is less than 0.5g/100g. Method 2
(Decompression drying method) is applicable to the determination of moisture
content in high temperature easily decomposed sample and more moisture
samples (such as sugar, monosodium glutamate and other food); not
applicable to the determination of moisture in sugars added with other raw
materials (such as cream candy, soft sweets); not applicable to the sample of
which the moisture content is less than 0.5g/100g (excluding sugar and
monosodium glutamate). Method 3 (Distillation method) is applicable to the
determination of moisture in fruit of more water and more volatile ingredients,
spices and condiments, meat and meat products; not applicable to the
sample of which the moisture content is less than 1g/100g. Method 4 (Karl
Fischer volumetric method) is applicable to the determination of trace
moisture in foods; not applicable to the determination of moisture in foods
containing oxidizing agents, reducing agents, basic oxides, hydroxides,
carbonates, boric acid. Karl Fischer volumetric method is applicable to the
sample of which the moisture content is greater than 1.0 x 10-3g/100g.
Method 1 -- Direct drying method

Basic Data

Standard ID	GB 5009.3-2016 (GB5009.3-2016)
Description (Translated English)	National food safety standard - Determination of Moisture Content in Foods
Sector / Industry	National Standard
Classification of Chinese Standard	C53
Classification of International Standard	67.040
Word Count Estimation	8,895
Date of Issue	2016-08-31
Date of Implementation	2017-03-01
Older Standard (superseded by this standard)	SN/T 0919-2000; GB/T 9695.15-2008; GB/T 8858-1988; GB/T 8304-2013; GB/T 5497-1985; GB/T 21305-2007; GB/T 18798.3-2008; GB/T 12729.6-2008; GB/T 12087-2008; GB 5009.3-2010
Regulation (derived from)	Announcement of the State Administration of Public Health and Family Planning 2016 No.11
Issuing agency(ies)	National Health and Family Planning Commission of the People's Republic of China, State Food and Drug Administration