This standard replaces GB 5009.3-2010 “National food safety standard Determination of moisture in foods”, GB/T 12087-2008 “Starch-Determination of moisture content-Oven-drying method”, GB/T 18798.3-2008 “Instant tea in solid form-Part 3: Determination of moisture content”, GB/T 21305-2007

“Cereals and cereal products-Determination of moisture content-Routine reference method”, GB/T 5497-1985 “Inspection of grain and oilseeds Methods for determination of moisture content”, GB/T 8304-2013

“Tea-Determination of moisture content”, GB/T 12729.6-2008 “Spices and condiments-Determination of moisture content (entrainment method)”, GB/T 9695.15-2008 “Meat and meat products-Determination of moisture content”, GB/T 8858-1988 “Method for determination of dry matter and moisture content in fruit and vegetable products” and SN/T 0919-2000 “Method for the determination of moisture of tea for import and export”.

Compared with GB 5009.3-2010, the major changes of this standard are as follows:

——the application scopes of “Method I Direct Drying Method”, “Method II Vacuum Drying Method”,

“Method III Distillation Method” and “Method IV Karl-Fischer Volumetric Method” have been revised;

——the Reagents and Materials, Precision, Note and Analysis Procedures in Method I Direct Drying Method have been revised;

——the Analysis Procedures of Method III Distillation Method has been revised;

——the Description of Karl-Fischer Coulomb Method in Method IV Karl-Fischer Method has been deleted.