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    Moisture Volatile Oil

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    Robert Gilmore
    This document provides the procedure for determining moisture and volatile matter content in edible oils using an air oven method. Key details include: - The method determines moisture and any materials volatile under the conditions of the test by heating a 5g sample in an oven at 105°C until it reaches a constant weight. - It is applicable to soaps and soap products but not those containing appreciable sodium silicate, glycerol, or oils like linseed oil that readily oxidize. - Moisture and volatile matter content is calculated as a percentage of mass lost from the original sample weight after reaching a constant weight in the oven.

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    Moisture Volatile Oil

    Uploaded by

    Robert Gilmore
    211 views2 pages
    This document provides the procedure for determining moisture and volatile matter content in edible oils using an air oven method. Key details include: - The method determines moisture and any materials volatile under the conditions of the test by heating a 5g sample in an oven at 105°C until it reaches a constant weight. - It is applicable to soaps and soap products but not those containing appreciable sodium silicate, glycerol, or oils like linseed oil that readily oxidize. - Moisture and volatile matter content is calculated as a percentage of mass lost from the original sample weight after reaching a constant weight in the oven.

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    This document provides the procedure for determining moisture and volatile matter content in edible oils using an air oven method. Key details include: - The method determines moisture and any materials volatile under the conditions of the test by heating a 5g sample in an oven at 105°C until it reaches a constant weight. - It is applicable to soaps and soap products but not those containing appreciable sodium silicate, glycerol, or oils like linseed oil that readily oxidize. - Moisture and volatile matter content is calculated as a percentage of mass lost from the original sample weight after reaching a constant weight in the oven.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    211 views2 pages

    Moisture Volatile Oil

    Uploaded by

    Robert Gilmore
    This document provides the procedure for determining moisture and volatile matter content in edible oils using an air oven method. Key details include: - The method determines moisture and any materials volatile under the conditions of the test by heating a 5g sample in an oven at 105°C until it reaches a constant weight. - It is applicable to soaps and soap products but not those containing appreciable sodium silicate, glycerol, or oils like linseed oil that readily oxidize. - Moisture and volatile matter content is calculated as a percentage of mass lost from the original sample weight after reaching a constant weight in the oven.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    AOCS Official Method Da 2a-48

    Reapproved 2009
    Moisture and Volatile Matter, Air Oven Method for Edible oil
    DEFINITION
    This method determines the moisture and any materials volatile under the
    conditions of the test.
    SCOPE
    This method is applicable to soaps and soap products. It is not applicable to
    products containing appreciable amounts of sodium silicate, more than 1%
    glycerol, and soaps produced from oils, such as linseed oil, that tend to oxidize
    readily. The distillation method must be used for these products. Replaces Da
    2a-42.
    APPARATUS
    1. Air ovenmaintained at 103 2C, AOCS Specification H 3-45.
    2. Porcelain or glass moisture dishes6080 mm dia and 20-40 mm depth or
    equivalent.
    3. Desiccatorcontaining an efficient desiccant. Calcium chloride is not
    satisfactory. See AOCS Specification H 9-87.
    PROCEDURE
    1. Weigh 5 0.01 g of test sample into a tared moisture dish which has been
    previously dried for 1 hr at 105 2C and cooled to room temperature in a
    desiccator.
    2. Dry the test portion to constant weight in an air oven at 105 2C, cool to
    room temperature in a desiccator, and weigh.
    3. Constant weight is attained when successive 1 hr heating periods show a l1oss
    (or gain) of not more than 0.1%.

    CALCULATION
    Moisture and volatile matter,

    % loss

    I
    ma -- mb
    ------------------ma

    --

    100 %

    mc

    ma = mass, before heating


    mb

    = mass after heating

    mc = mass of empty porcelain pr dishes

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