Determination of Moisture in Wheat and Flour. - American Chemical

I N D U S T R I A L A N D ENGINEER1 N G CHEMISTRY

July,’ 1924 --

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Determination of Moisture in Wheat and Flour’ Part I By Harry Snyder and Betty Sullivan RUSSELL-MILLER MILLING Co., MINNEAPOLIS, MI”.

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H E determination of In twenty-eight moisture tests of flour, air ouen drying for 5 hours NATURE OF M O I S T U R E moisture in wheat at 105” C. gave 1.43 per cent more moisture than 5 hours’ water oven METHODS USEDIN TESTING and flour, although drying. In twenty-seven moisture tests, vacuum oven drying at WHEATAND FLOUR seemingly simple, is a diffi100”C.,600 to 750 mm. uacuo, gaue 1.87 per cent more moisture than c u l t a n a l y t i c a l process. For purposes of study the water oven drying. At a few degrees above the boiling point of wafer, Investigators working inmethods used for the deteran additional [OSS of weight in drying occurs due to the ways in which dividually and in collaboramination of moisture in water is oresent in flour. tion ha