PRACTICAL 1

TITLE : DETERMINATION OF MOISTURE.

INTRODUCTION :

Moisture content evaluation is very important in food industry in order to ensure the quality
and required standards of food products. Basically the shelf life is highly related to the
moisture proportion present in foods.

Water content calculation can also help assessing the foods mostly with respect to the
texture, flavour and appearance to achieve better sensory evaluation.

Carrying out processing foods will require scientific knowledge including moisture estimation
to determine food properties and their reactions during various processing such as freezing,
packaging, heating, etc.

Microbiologically foods are susceptible to microbial load in presence of considerable amount

of water. Some certain foods are dried to ensure protecting and extending their stability
against bacteria; hence the need to conduct experiments to identify correct amount of
moisture.

Chemically there are several methods to estimate water percentage :

Oven Drying Methods - with oven drying, the sample is heated under specified conditions,
and the loss of weight is used to calculate the moisture content of the sample.

Distillation Methods - distillation techniques involve codistilling the moisture in a food sample
with a high boiling point solvent that is immiscible in water, collecting the mixture that distills
off, and then measuring the volume of water. Includes direct and reflux distillation.

Chemical MethodsKarl Fischer Titration- this technique is particularly suited to food

products that show erratic results when heated or submitted to a vacuum. It is the method of
choice for low-moisture foods such as dried fruits and vegetables, candies, chocolate,
roasted coffee, oils and fats, and low-moisture foods high in sugar or protein.
 A. OVEN DRYING METHOD

OBJECTIVES :

To determine the moisture content of selected food samples using drying oven method.

METHODS :

1. An aluminium dish was dried with cover for 4 hours in an oven at 105 C. The dish
was transfer into desiccator to let it cool and it was weighed after attained room
temperature.

2. 5 g of homogenized sample was weighed approximately into aluminium dish.

3. The sample uncovered was placed in the oven overnight at 60 C.

4. The lid was replaced while dish is still in the oven. Then remove dish from oven and
cooled in desiccator and weighed soon after attaining room temperature. The weight
are recorded.

5. The drying process was repeated from step 3 and 4 until constant weight achieved.

6. The percentage of moisture was calculated as described below.

CALCULATIONS :

Calculate percentage moisture (wt/wt) :

(Wt of wet sample + pan) (Wt of dried sample + pan) x 100

(Wt of wet sample + pan) (Wt of pan)

Example % moisture of carrot in trial 1 :

(52.5600 + 5.0010) (53.3543) x 100 = 84.12%

(52.5600 + 5.0010) (52.5600)
DISCUSSION :

In this practical, we have learned how to determine the moisture content of selected food
samples using drying oven method.

In this experiment, carrot and instant noodle was used as a sample. It was dried uncovered
in the oven overnight at 6 C, after it removed from oven and cooled it down in desiccator, it
was weighed after attaining room temperature. The weight was recorded in Table 1.1 on
Data Sheet.

The results shows carrot has moisture of 87.95 % while instant noodles has 12.07%. If we
compared both of them, carrot has a higher moisture than noodles. This is because, carrot
has higher water content to prevent the carrots from turning soft and rotting.

After compared with known value, water content for carrot is 75 - 89.7%. Thus, we can see
there has no significant change and the sample was proved that it has reached the
theoretical value.

Unfortunately, the moisture for instant noodle have an error. In 1st trial, we get value %
moisture negative which is -1.88. This is unacceptable value and it is not in a logical state.
The error occur during this experiment is instrumental error. The weighing balance has a
zero error and it may be due to personal error. Furthermore , the sample itself can be a
causes to the error. The sample was exposed to air for a long period.

To overcome this error, make sure all the instrument in a good condition.
 B. DRYING METHOD (MOISTURE ANALYSER)

OBJECTIVES :

To determine the moisture content of selected food samples using moisture analyser.

METHODS :

1. Moisture analyser was switched on and wait a minutes to warm it up. The bubble was
make sure centred in the level indicator.

2. The drying parameter was set based on the following :

Drying Temperature : 150 C

Profile : Standard
Switch Off Time : 15 minutes
Display Set : % moist
Target weight : 1g
Program : Auto switch-off

3. The cover of the instrument was opened and the pan was cleared.
4. The pan holder was inserted into pan handler.
5. The cover of the instrument was closed and the button TARE was pressed to sets
reading to zero.
6. 1 g of sample was placed and distributed in the sample pan. The cover was closed.
7. The START button was pressed and after 15 minutes, the test was over.
8. The reading moisture was recorded.
9. The cover was opened carefully and the sample was discarded and the pan was
cleaned.

DISCUSSION :

In this practical, we have learned how to determine the moisture content of selected food
samples using moisture analyser.

In this experiment, wheat flour and oat was used as a sample. It was dried and analysed by
using moisture analyser. The weight was recorded in Table 1.2 on Data Sheet.

The results shows wheat flour has moisture of 11.39% while oat has 9.96%. If we compared
both of them, wheat flour has higher moisture than oat.

Wheat flour with high moisture content (greater than 14.5 percent) attracts mold, bacteria,
and insects, all of which cause deterioration during storage. Wheat or flour with low moisture
content is more stable during storage.
CONCLUSION :

In conclusion, we know how to determine the moisture content of selected food samples
using drying oven method and using moisture analyser.

As a results, carrot has moisture of 87.95 % while instant noodles has 12.07% by using
drying oven. While by using moisture analyser, wheat flour has moisture of 11.39% while oat
has 9.96%.

QUESTION :

1. Identify five factors that you need to consider when choosing a moisture analysis
method for a specific food product.

Moisture content, nature of other food constituents, equipment availability, speed,

accuracy & precision and purpose .

2. In the drying oven method, why do you allow the sample to get cool before
weighing?

3. What the advantages and disadvantages from methods conducted ?

REFFERENCES:

1. LECTURE NOTE FST 306 CHAPTER 1 (MOISTURE)

2. http://foodquality.wfp.org/FoodSpecifications/NoodlesFortified/InstantNood
les/tabid/132/Default.aspx

3. http://www.foodtechsource.com/rcenter/tech_data/td_moisture.htm

4. http://www.tis-gdv.de/tis_e/ware/gemuese/moehren/moehren.htm

5. http://www.wheatflourbook.org/p.aspx?tabid=18

6. http://ezinearticles.com/?Moisture-in-Food-Products&id=3834719