Scholarlink

The chapter addresses the importance of determining moisture content in starches extracted from various food sources such as grains, tubers, roots, and others. The common method for moisture determination is drying in an oven at 105°C until the mass loss stabilizes. However, different methods for moisture determination are mentioned, including oven drying, infrared radiation drying, and Karl Fischer titration and can be used according to laboratory availability.

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Moisture

  • 章节

  • 发表日期：

    2026年

查看全文
  • Bruna Lago Tagliapietra,
  • Natali Alcantara Brandão,
  • Maria Teresa Pedrosa Silva Clerici

摘要

The chapter addresses the importance of determining moisture content in starches extracted from various food sources such as grains, tubers, roots, and others. The common method for moisture determination is drying in an oven at 105°C until the mass loss stabilizes. However, different methods for moisture determination are mentioned, including oven drying, infrared radiation drying, and Karl Fischer titration and can be used according to laboratory availability.