New method: NMKL 206. Moisture. Gravimetric determination in food products.
NMKL 206. Year 2024, Ed. 1. Moisture. Gravimetric determination in food products.
This method describes the gravimetric determination of moisture in all types of food products. Determination of moisture involves drying of the sample at 102-105°C for 4-17 hours. This NMKL method has been validated in an interlaboratory study.
Historical note: The method NMKL 23 Ed. 3, 1991. ‘Moisture and ash. Gravimetric determination in meat and meat products’ was considered redundant by NMKL in 2005 when NMKL 173 Ed. 2, 2005. ‘Ash, gravimetric determination in foods’ was published. NMKL 23 was withdrawn 16 Sept 2022 and was replaced by this method 4th of October 2024.
