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0223U005522,
0123U105070
,
Development of methods for determining moisture in flour and bran "Flour and bran. Moisture determination method"
Kshanovska Tetiana V.,
25-12-2023
State enterprise "Kyiv Regional Research and Production Center for Standardization, Metrology and Certification"
Abstract DEVELOPMENT OF METHODS FOR MOISTURE DETERMINATION IN FLOUR AND BRAN "FLOUR AND BRAN. METHOD OF DETERMINING MOISTURE" The object of the study is meat, meat products, meat-based canned foods for baby food. The purpose of the work is to develop a methodology for determining moisture in flour and bran as an enterprise standard for use in the testing department (testing laboratory). To solve the set goal, the following tasks must be solved: - to develop a technique for determining moisture in flour and bran using the air-heat method. Research methods: air-thermal method. The research was conducted on the basis of the testing laboratory of the SE "KYIVOBLSSTANDARTMETROLOGIA". The developed technique applies to flour and bran. The essence of the method is to dehydrate flour and bran in an air-heat cabinet under fixed parameters of temperature and duration of drying. Ensuring the required moisture level plays a crucial role in the flour processing process, that is why it is important to know the specifics of flour moisture determination. Excessively wet or very dry flour can lead to low-quality products, a decrease in the profitability of raw materials and products.
Bartkiv Larysa
Polyviana Tetiana
Radchenko Halyna
2023-12-25
Updated: 2025-12-07
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