PROCEDURE

Equipment

Analytical balance (readability 0.1 mg)

Desiccator
Desiccant
Aluminum pan (pan)
Oven
Laboratory blender
Metal tongs

Methodology
Firstly, the oven have been set at temperature 100C at boiling point
to remove water. Secondly, the pans labelled in numerical order 1 until 3.
Thirdly, the empty pans have dried for 2hours at 100C. Next, the pans have
removed with tongs and cooled them in desiccator until they have reached
room temperature. Obtained a representative sample from sample container.
And the sample have grinded for 15seconds. In addition, the oven have preheated at 100C and the sample was weighed. Then, the numbered pans
removed with tongs from desiccator and the pans was weighed. The weight
was recorded in 4th decimal place. After that, 2 grams of sample was
transferred to the pre-weighed pan and the weight was recorded to 4 th
decimal place. Besides, the tongs was used to transfer the pan into
desiccator until all of the samples are weighed. After that, step 8-10 have
been repeat for each triplicate and subsequent sample. All the aluminum
pans was transferred to the pre-heated oven, 100C and the samples was
dried for 24hours. Then, the oven was turned off after 24hours and the pans
transferred into desiccator used the tongs. The samples was cooled in room
temperature. Lastly, each pan was weighed and the weight have recorded to
the 4th decimal place.

REFERENCE
1. Nielsen, S.S. (2010). Food Analysis 4th edition. Springer Science &
Business Media Publication.
2. M. Ustun Ozgur, G Alphogen & I Koyuncu, Determination of Moisture
page 621-634.
3. ( Anonymous,2014), food analysis moisture content
http://www.foodtechsource.com/rcenter/tech_data/td_moisture.htm
(online:21 feb 2016)
4. ( Anonymous,2012), moisture determination
http://www.conradfp.com/pdf/ch12_drying_controof_moisture.pdf
(online:21 feb 2016)