1. Air-oven Method - put the sample (10g) in flat, tarred dish - specified time and temperature (150C for 1 hr) - measure the loss of water. 2. Vacuum oven Method - use it if you do not want to expose to high temperature. Use 50 mm Hg and around 100C. Food rich in fructose must be dried at 70C or below. 3. Hot plate Method -rapid, quality control, use some time, put in vacuum at 100C, cool in desiccators, "Mojonnier". 4. Moisture-balance - balance in oven with IR light and heat. Measure the moisture loss. DRYING METHODS1. Air-oven Method - put the sample (10g) in flat, tarred dish - specified time and temperature (150C for 1 hr) - measure the loss of water. 2. Vacuum oven Method - use it if you do not want to expose to high temperature. Use 50 mm Hg and around 100C. Food rich in fructose must be dried at 70C or below. 3. Hot plate Method -rapid, quality control, use some time, put in vacuum at 100C, cool in desiccators, "Mojonnier". 4. Moisture-balance - balance in oven with IR light and heat. Measure the moisture loss. DRYING METHODS