ASTA Method 2.1: Determination of Moisture by Loss on Drying by Vaccum Oven Method
ASTA Analytical Method 2.1: Determination of Moisture by Loss on Drying by Vaccum Oven Method. This method describes how to determine the moisture by loss on drying (LOD) content of capsicum spices (paprika, chili pepper, chilies, red pepper, etc.), dehydrated onion and garlic, and dehydrated vegetables. The document includes apparatus, reagents, preparation of sample, procedure, calculation, statistics, notes, references, and revision history.
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