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Moisture Analysis in Food by Oven

This document describes an experiment to determine the moisture content of food products using a hot air oven drying method. The key steps are: 1) Weigh 5g of a prepared food sample in a moisture dish and place it in an oven maintained at 105°C for 4 hours. 2) Cool the dish in a desiccator and weigh it at 30 minute intervals until consecutive weights differ by less than 1mg. 3) Calculate the moisture content percentage using the formula provided, where W1 is the initial weight and W2 is the final dried weight. 4) The difference between duplicate tests should be less than 0.3% for cocoabeans or 0.5% for meat products

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80 views2 pages

Moisture Analysis in Food by Oven

This document describes an experiment to determine the moisture content of food products using a hot air oven drying method. The key steps are: 1) Weigh 5g of a prepared food sample in a moisture dish and place it in an oven maintained at 105°C for 4 hours. 2) Cool the dish in a desiccator and weigh it at 30 minute intervals until consecutive weights differ by less than 1mg. 3) Calculate the moisture content percentage using the formula provided, where W1 is the initial weight and W2 is the final dried weight. 4) The difference between duplicate tests should be less than 0.3% for cocoabeans or 0.5% for meat products

Uploaded by

heartlove.mabunda
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© © All Rights Reserved
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EXPERIMENT 3 DETERMINATION OF

MOISTURE IN FOOD
PRODUCTS BY HOT AIR
OVEN-DRYING METHOD
Structure
3.0 Objectives
3.1 Introduction
3.2 Principle
3.3 Requirements
3.4 Procedure
3.5 Results and Inference

3.6 Precautions

3.0 OBJECTIVES
After attending to this experiment, we shall be able to:
• perform moisture content determination in food products by hot air oven method.

3.1 INTRODUCTION
Most of the methods for the estimation of water in foods depend on the loss in
weight on heating. This method is not suitable for the determination of moisture in
foods like milk products or mineral mixture.

3.2 PRINCIPLE
Determination of the loss in mass on drying of a given material under specified
condition gives a measure of moisture present in the material.

3.3 REQUIREMENTS
Apparatus
Moisture Dish - made of porcelain, silica, glass or aluminium.
Oven - maintained at 105°C.
Desiccator

3.4 PROCEDURE
Weigh accurately about 5 g of the prepared sample in the moisture dish, previously
air dried in the oven and weighed. Place the dish in the oven maintained at 105±1°C
for 4 hours. Cool in the desiccator and weigh. Repeat the process of drying, cooling
and weighing at 30 min. intervals until the difference between the two consecutive
weighing is less than 1 mg. Record the lowest weight.
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Practical Manual ---
Chemical Analysis and
100 × (W1-W2)
Quality Assurance Moisture, % by mass = ——————
W
Where,
W1 = weight, in g, of the dish with the material before drying,
W2 = weight, in g, of the dish with the material after drying, and
W = weight, in g, of the empty dish.

3.5 RESULTS AND INFERENCE


Calculate the arithmetic mean of the values obtained in the two determinations and
express the result to the nearest 0.1 % (m/m). The difference between the results of
two determinations carried out simultaneously or in rapid succession by the same
analyst (repeatability) shall be in the following order:

Food Product Max. Difference Food Product Max. Difference


Cocoabeans 0.3% Foodgrains 0.5%
Meat products 0.5% Milk powder 0.06%

3.6 PRECAUTIONS
• Use a calibrated analytical balance capable of weighing to an accuracy of
0.001g.
• Use Grinding mill that is (a) made of material which does not absorb moisture;
(b) easy to clean with as little dead space as possible; (c) able to grind rapidly
and uniformly, without appreciable development of heat and, as far as possible,
without contact with the outside air.
• Use dish having an effective surface area enabling the test portion to be distributed
so as to give a mass per unit area of not more than 0.3 g/cm2.

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