GB/T 14769-1993
Method for determination of moisture in foods (English Version)

Standard No.

GB/T 14769-1993

Language

Chinese, Available in English version

Release Date

1993

Published By

General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China

Status

Be replaced 2010-06

Replace By

GB 5009.3-2010

Latest

GB 5009.3-2016

Scope

This standard specifies the methods for the determination of moisture in food by the normal pressure heating and drying method, reduced pressure heating and drying method and distillation method. The normal pressure heating drying method in this standard is applicable to the determination of moisture in foods such as grain and its products, starch and its products, condiments, aquatic products, soybean products, dairy products, meat products, fermented products and pickled vegetables; The heating and drying method is suitable for the determination of moisture in foods such as sugar, candy, chocolate, and cakes; the distillation method is suitable for the determination of moisture in foods containing volatile substances, such as spices and oils.

GB/T 14769-1993 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
• 1993 GB/T 14769-1993 Method for determination of moisture in foods

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