STP FOR THE METHOD FOR DETERMINATION OF LOSS ON DRYING BY OVEN DRYING METHOD

1.0 PURPOSE

The purpose of the document is to establish a general and uniform method for loss on drying by oven drying method.

2.0 SCOPE

This standard testing procedure is suitable for the determination of loss on drying by the oven drying method.

3.0 RESPONSIBILITY

The expert and trained chemist are responsible for following this procedure. The technical manager is responsible for implementing this procedure.

4.0 REQUIREMENTS

4.1 Apparatus

4.1.1 Drying Oven

4.1.2 Analytical balance

4.2 Glassware

4.2.1 Flat bottom aluminum dish with cover (made of stainless steel glass, nickel, aluminum, or porcelain having a diameter of 50 mm approx. and 25 mm depth lid

4.2.2 Desiccator

4.2.3 Bottles with tight fitting stopper for mixing the sample

4.3 Reagent: NA

5.0 PROCEDURE

5.1 Clean the dish and dry in oven.

5.2 Allow the dish to cool in desiccator and weigh.

5.3 Weigh the sample (as applicable in Table-1) accurately in dry and pre weight aluminum dish with lid.

5.4 Transfer again the dish in the oven (as applicable in Table-1) for drying.

5.5 Remove the dish.

5.6 Allow the dish to cool in the desiccator for cooling.

5.7 Weigh the dish

5.8 Repeat the process of heating, cooling and weighing till the difference between two successive readings is 0.01g (as applicable).

5.9 Record the lowest weight.

5.10 Calculate the result.

 

Table-1

 

S.NO.	Product Name	Temperature	Time	Sample Weight
1.	Bakery & Confectionary Products	105°C	4 hrs.	5g
2.	Edible Oils & Fat	105⁰C+1°C	1 hr.	10g
3.	Milk & Dairy Products	102⁰C+2°C	2 hr.	1g
4.	Cereal Pulses & Cereal Products	130⁰C-133°C	90 min.	10g

 

 

6.0      CALCULATION

                                                                        

                           Loss on drying (% by mass) = {(W2 – W3)/  (W2-W1)}    x   100                                                      

                Where,            

 W2 = Sample Weight with dish, (before drying) (in g)

 W3 = Sample Weight with dish, (after drying) (in g)

 W1 =Empty dish weight, (in g)

Note: For Milk powder Total solid %, by mass=100-Moisture %, by mass

 

7.0 REVISION/CHANGE HISTORY: NA

8.0 ATTACHMENTS

· Appendix-1- FLOW CHART FOR LOSS ON DRYING BY OVEN DRYING METHOD

9.0 REFERENCES

· Appendix 2.2.10 of A.P.I. Part II, Vol-1,2007

· IS 1009 – 1979 (Reaff: 2010)

· AOAC 20th Edn:2016 Chapter (32.1.03/925.10/p.1;32.2.01/945.38/p.46; 32.5.02/926.07/p.78 )

· FSSAI Lab Manual for Cereal & Cereal Products-2016 –Sr.No 8.1

· Annex B of IS 1011-2002 (RA2009), Amd.-1, 2006

· Clause no. 5 & 6 of IS 548 Part I:1964; (RA 2015), Amd.-5,1996

· 16072:2012

END OF THE DOCUMENT

You may like to read these links: 

1. List of All SOPs and Documents for the Chemistry Laboratory

2. List of All SOPs and Documents for Quality Control

3. List of All SOPs and Documents For Quality Assurance Dept.

4. List of SOPs and Documents Required to Achieve NABL Accreditation 

5. List of All SOPs and Documents for Laboratory Instruments and Equipment

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