Sugar Moisture by Loss on Drying – Official

30.00  for 2 years

ICUMSA Method GS2/1/3/9-15 (2007)

online version (2 years license)

Year of Publication: 2007
Pages: 2

Description

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Method Abstract

This method is used to determine the moisture lost by drying under standard conditions. It is suitable for white sugars, speciality sugars, raw sugars and plantation white sugars.

The sample is dried in an oven at 105 °C for 3 hours and the weight loss measured.

 

Please click here to open ICUMSA Method GS2/1/3/9-15 (2007).

 

 

 

Additional information

Author

ICUMSA Method GS2/1/3/9-15 (2007)

Type

online version (2 years license)