A.1 Principle
The confection sample with known quality is placed in a vacuum drying oven and dried to the constant weight. The volatile matter quality is to be determined.
A.2 Instrument
A.2.1 Analytical balance: sensibility is 0.0001g.
A.2.2 Dryer: it is equipped with effective desiccant.
A.2.3 Vacuum drying oven: 80℃±2℃.
A.2.4 Weighing bottle: it shall be flat aluminium or glass weighing bottle with proper cover and with a depth being 20mm and diameter being 60mm; it shall be incorruptible at test conditions.
A.2.5 Vacuum pump: the vacuity shall reach 0.09 MPa.
A.3 Operating method
A.3.1 Sample treatment
The sample is smashed by a grinder and sample at the opposite angle (about 25g) is taken by quartering and placed in a clean and dry wide mouth bottle with cover. It is mixed well for standby.
A.3.2 Determination
Accurately weigh the weighing bottle (dried to constant weight) and weigh about 3g~5g samples. Place the weighing bottle in vacuum drying oven, make the vacuity to 0.09 MPa and control the temperature at 80℃±2℃; take out the weighing bottle after 4h drying, cover it and place it in the dryer; take it out after it being cooled to room temperature and weight it to the accuracy of 0.0001g. Repeat the operation, heat for 1h and weigh it till the mass difference of two successive weighing no more than 0.001g. The content of loss on drying in confection is calculated according to Formula (A.1).
Contents
Foreword
1 Scope
2 Normative References
3 Terms and Definitions
4 Product Type
5 Technical Requirements
6 Test Methods
7 Inspection Rules
8 Label
9 Package
10 Transportation
11 Storage
Appendix A (Normative) Test Methods for Loss on Drying
