Starch - Determination of moisture content - Oven-drying method (ISO 1666:1996)

This document establishes a globally recognized procedure for determining the moisture content in starch products using the oven-drying method. It provides detailed guidance on the necessary equipment, preparation of samples, and the specific heating conditions required to ensure accurate and reproducible results. The method is designed to measure the loss in mass of a starch sample after drying under controlled conditions, offering a reliable means to assess product quality and compliance. By specifying precise parameters for temperature and duration, the procedure minimizes variability between different testing facilities. It serves as a reference for laboratories involved in the analysis of starchy materials within the food industry and related sectors. The approach outlined ensures consistency in measurement techniques, facilitating the exchange of data and supporting quality control processes without requiring specialized or complex instrumentation beyond standard laboratory drying ovens and balances. This standardized approach aims to harmonize testing protocols across different regions and organizations.