Determination of Moisture content in vegetable oil by hot air oven method.
Methodology :IS: 548 (Part I) 1964
Principle
The Moisture Content is measured by keeping an oil sample in an aluminium dish of specific dimensions in an oven at specific temperature. The loss of weight is recorded to calculate moisture content.
Apparatus:
Moisture dish- made of aluminium sheet about 0.45 to 0.56mm thickness, 70- 80mm in
diameter and 20mm deep,provided with tight-fitting slip-over cover.
Desiccator- containing an efficient desiccant.
Air-oven with temperature control device.
Procedure:
Weigh accurately about 10 g of the sample into dried, cooled and weighed moisture dish.Place the dish in the Air oven for approximately one hour at 105 + 1°C. Remove the dish from oven, cool in the desiccators to room temperature & weigh.Repeat the procedure, but keep the dish in the oven only for half an hour each time, until the difference between the two successive weighings does not exceed 1 mg.
Calculation:
Moisture Content % by weight = 100 x w/M
Where,
w = Loss in weight in gram of the sample upon drying and
M= Weight in gram of the sample taken for the test.
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