GB 5009.3-2010
National food safety standard Determination of moisture in foods (English Version)

Standard No.

GB 5009.3-2010

Language

Chinese, Available in English version

Release Date

2010

Published By

National Health Commission of the People's Republic of China

Status

Be replaced 2017-03

Replace By

GB 5009.3-2016

Latest

GB 5009.3-2016

Replace

GB/T 5009.3-2003 GB/T 14769-1993

Scope

This standard specifies the determination method of moisture in food. The direct drying method in this standard is suitable for moisture content in foods such as grains and their products, aquatic products, soybean products, dairy products, meat products, and stewed vegetables at temperatures between 101°C and 105°C that do not contain or contain little other volatile substances. It is not applicable to samples with moisture content less than 0.5g/100g. The reduced-pressure drying method is suitable for the determination of moisture in easily decomposed foods such as sugar and monosodium glutamate, and is not suitable for the determination of samples such as candy with other raw materials, such as milk candy and soft candy. 0.5g/100g of sample. The distillation method is suitable for the determination of moisture in foods containing more volatile substances, such as oils and spices, but not for samples with a moisture content of less than 1g/100g. The Karl Fehling method is suitable for the determination of moisture in food, the Karl Fehling volumetric method is suitable for samples with a moisture content greater than 1.0×10g/100g, and the Karl Fehling Coulomb method is suitable for samples with a moisture content greater than 1.0×10g/100g .

GB 5009.3-2010 history

• 2016 GB 5009.3-2016 National Food Safety Standard Determination of Moisture in Food
• 2010 GB 5009.3-2010 National food safety standard Determination of moisture in foods
• 2003 GB/T 5009.3-2003 Determination of moisture in foods
• 1985 GB/T 5009.3-1985 Method for Determination of Moisture in Food

GB 5009.3-2010 National food safety standard Determination of moisture in foods has been changed from GB/T 5009.3-2003 Determination of moisture in foods.

GB 5009.3-2010 National food safety standard Determination of moisture in foods has been changed from GB/T 14769-1993 Method for determination of moisture in foods.

GB 5009.3-2010 -All Parts