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Determination of Moisture Content

Determination of Moisture Content

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Published by: Laksilu Viduraga Peiris on Dec 24, 2009
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07/03/2013

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DETERMINATION OF MOISTURE CONTENT Name:
T.L.V. PEIRISIndex no : GS/MSc/Food/3630/08Date Performed: 21/11/2009 
 
1. DETERMINATION OF MOISTURE CONTENT BY OVEN DRYINGMETHODINTRODUCTION
The moisture content which results from oven drying method depends on the type of foodstuff used. The determination of moisture in a food is done for many purposes such asassessment of quality, quality control, quality assurance, detection and estimation of adulteration, conformity with food standards and other statutory requirement, calculationof total food solids content, assessment of stability, shelf life and storage life. Water in a food item can be present in 2 ways:
Free water (which is physically linked to the food matrix and easily lost byevaporation or drying as a separate constituent)
Bound water ( include water molecules chemically bonded to ionic and polar groupsor water of crystallization or hydrates which is difficult to remove)These types may occur in varying quantities in food and are held by physical chemicalforces of diverse nature. Even though the accuracy and precision of moisture result islow; the reproducibility results can be obtained under a set of standardized condition.The water activity of any product depends on,
The chemical composition of food
The state of aggregation of its constituent
The water content
Temperature of the productThe shelf life of the product depends on water activity. Moisture can be determined byusing following methods,
Thermal Drying methodDrying either hot air oven at 105
0
C in 2-3 hours or in vacuum ovens which iswidely used for sugar based foods. The measurement of the weight loss whichresults due to the evaporation of H
2
O at or near boiling point is taken here. The lossin weight depend on the particle size, weight of the sample used, type of the dishand temperature variation in the ovens etc.
Chemical assayThis is based on the non-stoicheometric reaction of water.
Physical methodInvolves physical and physiochemical reaction in food.Oven drying method is widely used. The weight loss due to the removal of water byheating under specific conditions is considered here. The loss of weight due to drying isconsidered as a measure of the moisture content of the sample.
MATERIALS AND METHOD
Determination of moisturePage 2
 
MATERIALS
Moisture dish made of stainless steelOven maintained at 105
0
CWeighing balanceCinnamon sample
METHOD
About 5 g of the sample was weighed in to a moisture dish which was previously dried inan oven and weighed. Then the uncovered dish was dried along side for 21/2 hrs. Thedish was covered and was transferred to desiccators and weighed quickly as possible asthe dish was cooled. The heating and weighing procedures was repeated until successiveweight did not differ by more than one milligram .Loss in weights were recorded.
RESULTS AND CALCULATIONSRESULTS
 
CALCULATIONS
Moisture % m/m = Weight loss x 100Weight of the sample= m
2
-m
3
x 100m
2
-m
1
m
1
= Weight of empty dishm
2
=Weight of empty dish + sample before dryingm
3
=Weight of empty dish + sample after drying
Determination of moisturePage 3
 
1
st
Sample/g2
nd
Sample/g3
rd
Sample/g
Weight of dish 44.428454.229546.9371Weight of sample(g) 5.0418 5.0785 5.0197Initial weight(g)49.470259.308051.9468Weight of dish + lid+ sample(after drying)(g)1
st
time49.318558.828551.50032
nd
time48.907555.808451.48253
rd
time48.708854.485851.16424
th
time48.708854.485851.1642

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