ICUMSA Method GS2/1/3/9-15 (2007)

The Determination of Sugar Moisture by Loss on Drying - Official

ICUMSA Method GS2/1/3/9-15 (2007)
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This method is used to determine the moisture lost by drying under standard conditions. It is suitable for white sugars, speciality sugars, raw sugars and plantation white sugars. The sample is dried in an oven at 105 °C for 3 hours and the weight loss measured.

Online Access to ICUMSA Method GS2/1/3/9-15 (2007)

Access to the online Version of ICUMSA Method GS2/1/3/9-15 (2007) can be obtained from the Sugar Industry Website, operated by Bartens. The online access for two years costs EUR35 (+ 19 % VAT for German and EU citizens without EU VAT No.).