The main method for the detection of food moisture loss 3.1 The method of constant weight at 105 °C uses a temperature slightly higher than the boiling point of water (105 ° ± 2 °C) to evaporate and evaporate the moisture in the crushed quantitative sample, according to the quality of the lost moisture. Calculate the moisture content. This method is one of the most commonly used standard methods for moisture detection.
3.2 Constant temperature drying method This method is also called 130 ° ± 2 °C electric oven method. The principle is: in a certain size of the baking box weighing the sample after smashing, drying in the oven at a specified heating temperature for a certain period of time, the poor quality before and after drying is the moisture content.
3.3 double-bake double-bake method is mainly used to measure high water content of grain. During the measurement, the whole sample was weighed in an amount of 20 g to 30 g, placed in an oven at 105 °C for drying for 30 min, taken out for cooling and weighed, and then crushed, and then dried and measured at 105 °C.
3.4 Tunnel oven method The tunnel oven method is also a kind of constant temperature timing method. It combines the quadrant scale with the oven. After the sample is dried, it can be directly weighed with the quadrant scale without cooling and can be directly read out on the quadrant scale. The moisture content of the sample.
Of course, we can also measure the moisture content of grain based on the senses. By comparing it with the standard sample, we can feel the sensory identification of the impurities by hand; we can touch the eyes, see, bite and listen to judge the moisture.
For example, the moisture content of soybeans is identified. The sensory identification of the moisture content of soybeans is mainly applied to the method of broken tooth, and it depends on different seasons. The moisture is the same and the season is different. The feeling of broken teeth is also different. In winter: When the water content is below 12%, it can be divided into 4 to 5 pieces after the broken tooth; when the moisture content is 12% to 13%, although it can be broken, it cannot be broken into pieces; when the moisture content is around 14% to 15%, After the broken teeth, the beans do not break and form shoulders. The beans are cracked into many small holes around the beans. The traces of the teeth will remain on the beans and the part of the beans that have been bitten by the teeth will appear transparent. Summer: When the water content is below 12%, the beans can break and make noises; when the water content is above 12%, the broken surfaces are not easily broken and there is no noise. Good quality soybeans - moisture below 12%, secondary soybeans - moisture above 12%.
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