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. 2014 Nov;27(11):1615–1622. doi: 10.5713/ajas.2014.14305

Table 2.

Moisture concentrations (%) in corn, soybean meal, and wheat determined by various oven methods and the Karl Fischer (KF) method (Exp. 2)1

Ingredient Oven-drying method KF method3
Drying time (h) Drying temperature (°C)
1352 95 105 115 125
Corn5, 6 1 12.1±0.03 10.1±0.02 10.6±0.04 11.1±0.04 11.8±0.03 10.7±0.10
2 10.1±0.01 10.9±0.04 11.1 ±0.01 11.8 ±0.03
3 10.0±0.01 11.04±0.08 11.4±0.01 12.1±0.02
4 10.2±0.07 11.0±0.03 11.5±0.03 12.0±0.01
5 10.0±0.03 11.1±0.02 11.4±0.04 12.0±0.04
6 10.1±0.01 11.1±0.04 11.7±0.06 12.1±0.02
9 10.4±0.03 11.4±0.03 11.4±0.00 12.1±0.02
15 10.4±0.01 11.5±0.01 11.6±0.01 12.4±0.02
24 10.7*±0.01 11.7±0.07 11.3±0.08 12.6±0.01
Soybean meal5, 6 1 10.3±0.05 8.9±0.03 9.6±0.04 9.7±0.03 10.0±0.03 11.5±0.08
2 8.7±0.01 9.8±0.03 9.8±0.01 10.1±0.07
3 8.6±0.01 10.04±0.02 9.9±0.02 10.2±0.04
4 8.6±0.02 9.9±0.02 9.9±0.04 10.2±0.07
5 8.9±0.02 9.8±0.03 10.1±0.03 10.3±0.06
6 9.0±0.02 9.8±0.03 10.1±0.02 10.3±0.05
9 9.2±0.06 9.7±0.02 9.9±0.05 10.4±0.03
15 8.9±0.01 10.2±0.02 10.0±0.04 10.5±0.03
24 9.1±0.03 10.2±0.01 9.9±0.02 10.8*±0.05
Wheat5, 6 1 9.6±0.05 8.1±0.03 8.6±0.04 9.0±0.03 8.8±0.03 8.2±0.05
2 7.9±0.01 8.7±0.03 9.1±0.01 9.0±0.03
3 7.8±0.01 9.14±0.02 9.0±0.02 9.1±0.05
4 8.4±0.02 8.8±0.02 9.5±0.04 9.1±0.06
5 8.4±0.02 8.8±0.03 9.3±0.03 9.1±0.06
6 8.5±0.02 8.9±0.03 9.3±0.02 9.2±0.07
9 8.6±0.06 8.7±0.02 9.2±0.05 9.4±0.04
15 8.2*±0.01 9.4±0.02 9.4±0.04 9.6±0.05
24 8.3±0.03 9.7±0.01 9.4±0.02 9.5±0.09
1

n = 2 for KF and n = 3 for all oven methods.

2

An oven method drying at 135°C for 2 h (AOAC, 2005; method 930.15).

3

The Karl Fischer method (AOAC, 2005; method 2001.12).

4

An oven method drying at 105°C for 3 h (Shreve et al., 2006; NFTA 2.2.2.5).

5

The weight loss-on-drying measured by an oven method drying at 135°C for 2 h (AOAC, 2005; method 930.15) differed from the moisture measured by the KF method (p<0.05).

6

The weight loss-on-drying measured by an oven method drying at 105°C for 3 h (Shreve et al., 2006; NFTA 2.2.2.5) differed from the moisture measured by the KF method (p<0.05).

*

This method had the least deviation (%) from the KF method.