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How to determine moisture in cacao?

Started by , Apr 29 2020 05:53 PM
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how deterninations moisture in cacao? pliase, send me short metodics.. 

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You can send a sample to a 3rd party lab for a moisture analysis. If you will be testing moisture content often it might be worth investing in a moisture analyzer. You can get a good moisture analyzer for a few thousand $USD. 

we have analyzer, but not found methodics. can you tell me short how many needs temerature, mass sample and time?

thanks alot off 

Our moisture analyzer came with a booklet with a list of different materials and outlines the sample size, drying temp, and drying time needed for each. Luckily Cocoa powder is on the list: 

 

Cocoa Powder:  Sample size: 2-3 grams, Drying Temperature (Celsius): 106 C, Strobe Time (Seconds): 20 Sec. , Average Water Content: 0.1, Standard Deviation: 0.1, Drying Time (Minutes): 2

 

In my experience these are more so guidelines. I would test this method, and then retest again with the same sample to ensure all the moisture has been removed from the product.

 

Hope this helps.

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thanks for advice 

how deterninations moisture in cacao? pliase, send me short metodics.. 

 

The reference method is usually by placing in an oven., either hot air or vacuum depending on product sensitivity.

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