Moisture Content - Loss on Drying Test



Turnaround Time:

2-3 Days


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Moisture Content - Loss on Drying Test

Method Description

Moisture Content determination using the Loss on Drying (LOD) method involves subjecting a sample to controlled heating in either a forced air or vacuum oven. The sample is weighed before and after drying, and the difference in weight represents the moisture content. The forced air oven operates at atmospheric pressure, while the vacuum oven minimizes the boiling point, facilitating moisture removal at lower temperatures. This versatile and widely used method is crucial across industries such as food, pharmaceuticals, and materials testing. Accurate moisture content determination ensures product quality, stability, and compliance with regulatory standards, impacting various aspects of manufacturing and research processes.

Analyte List

Analyte Name LOD LOQ
Moisture N/A N/A

Technical Data Sheet

Test Name - Common
Moisture Content - Loss on Drying Test
Method Name
Loss on Drying
Method Code
Vacuum oven, Vacuum pump
Method Reference
USP <731>
Reportable Unit
Sample Size Requirements
10 grams
Available for
Food Products, Dietary Supplements, Botanicals (Raw Materials, Extracts, Finished Products), API (Isolates, Active Ingredients) Cannabis & Hemp (Plant Materials, Extracts, Isolates, MIPs)
Additional Information
This test is ISO/IEC 17025 accredited through A2LA, Certificate # 2769.01. Moisture is determined by measuring weight loss resulting from heating the sample in an oven under controlled conditions. Percent weight loss is reported for moisture. Percent weight remaining is reported for solids. These methods are applicable to nearly all foods and food-related products. They are not applicable to samples containing large amounts of substances (other than water) that may volatilize when heated or subjected to vacuum. They are not appropriate for pure shortenings, oils, or high-fat samples. See Moisture (Karl Fischer) Titration Test for these samples. Some samples (e.g. fruit slurries, fruit roll-ups) may be mixed with dried, ground filter paper and dried on a steam bath prior to insertion in the oven. This helps moisture escape through sugar or protein skin. In all cases, the sample matrix determines the conditions of the analysis (oven type, temperature, treatments, etc.).
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