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What is Moisture Content Determination in Japan about?

This document outlines the Japanese standard method for determining the moisture content of various grains including rice, wheat, barley, and soybeans. It describes taking an initial sample weighing it, then grinding it and weighing again. The sample is then dried in an oven at 105°C for 5 hours, after which it is weighed again. The moisture content is calculated as the percentage difference between the initial and final weights. The result is the average of two measurements that are within 0.1% of each oth

Author

komang ayu ratnawati

Language

EN