A&D MS-70 - Page 16

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Moisture Content
No. Sample
Wt.
(g)
Measurement
Mode
Pan
Temp.
(℃)
Meas.
time
(Min)
Mean
Value
(%)
Repeat-
ability
(%)
CV
Value
(%)
Remarks
38
Sugar crystals
(powder)
5 Standard-MID 160 1.7 0.162 0.0130 8.02
39
Soft brown sugar
(powder)
5 Standard-MID 160 5.4 0.973 0.0386 3.97
40 Seasoned salt 5 Standard-MID 100 1.1 0.086 0.0151 17.56
41 Salt 5 Standard-MID 200 1.7 0.16 0.0082 5.00
42 Flavor seasoning 5 Standard-MID 100 8.5 1.55 0.02 1.29
43 Ketchup 1 Standard-MID 160 16.1 70.42 0.643 0.91
Sample was pressed
between two glass fiber
sheets.
44
Mayonnaise
(egg yolk type)
1 Standard-MID 160 8.5 22.00 0.050 0.23
45
Pepper
(coarsely ground)
5 Standard-MID 160 15.9 12.23 0.142 1.16
46 Chili pepper powder 5 Standard-MID 120 17.3 5.81 0.060 1.03
47
Seasoned chili pepper
powder
5 Standard-MID 120 16.9 4.9 0.085 1.73
48 Powder mustard 5 Standard-MID 140 9.3 4.76 0.051 1.07
49 Powder horse radish 5 Standard-MID 140 11.4 3.7 0.082 2.22
50
Grated horse radish
(paste)
1 Standard-MID 200 15.1 39.07 0.123 0.32
Sample was spread on
glass fiber sheet and
crushed.
51
Grated ginger
(paste)
1 Standard-MID 200 11.9 84.77 0.439 0.52
52
Dijon mustard
(granular paste)
1 Standard-MID 200 13.5 54.55 0.416 0.76
53 Citric acid 5 Standard-MID 100 7.2 4.54 0.210 4.63
54 Anhydrous glucose 5 Standard-MID 140 1.7 0.696 0.0054 0.78
■Application/A.Measurement samples/3.Typical measurement results