Dry matter in foodstuffs. The vacuum method. (NMKL 169, 2002)
This method is a routine method for the determination of dry matter in foodstuffs. If greater accuracy is required, a method specific for the foodstuff in question should be applied.
In 1999, 9 laboratories participated in a collaborative study. Estimates of the reliability of the method are given in paragraph 7.2 and Annex 1.
The sample is dried to constant weight at 70°C under vacuum.
Kuiva-aine elintarvikkeissa. Vakuumimenetelmä. (NMKL 169, 2002)