EXPERIMENT 1

MOISTURE CONTENT

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. There are legal limits to the maximum or minimum amount

of water that must be present in certain types of food. The cost of many foods depends on the

amount of water they contain- water is an inexpensive ingredients, and manufacturers often try to

incorporate as much as possible in a food, without exceeding some maximum legal requirement.

Also, the rate of microbial growth increases with total water content, possibly resulting in spoiled

batches that need to be disposed of. For these reasons, food analyst engage in the delicate

balancing of moisture and total solids to ensure consistent product quality, safety, and

profitability.

OBJECTIVE

To determine the moisture content of some food materials

METHODOLOGY

MATERIALS

Food samples

Distilled water Infrared moisture analyser

Knife Laboratory oven

Chopping board Tongs

Spatula Meat (chicken) Kamote

Evaporating dish or crucibles Coffee bean Dried fish

Analytical balance Katuray Banana

PROCEDURE

A. Moisture Determination Using IR Moisture Analyser

1. Set the drying temperature

 2. Set the drying time

3. Prepare the food sample to be tested.

a. Place the Pan Handler with empty test pan on the pan support.

b. Press TARE to zero out the pan weight.

c. Remove the test pan.

d. Cut or grind the food sample into small pieces.

e. Weigh 2 grams of the sample assigned to you an d spread evenly in the

test pan.

f. Place the test pan with the sample on the Pan support and wait for the

weight value of the sample to be displayed.

g. Close the heater cover.

h. Press START to begin the test.

i. When the test is over the display will blink showing the final result.

j. To change the displayed unit, press %g.

k. Press TARE to exit to weigh mode.

l. Record results in Table 1.1.

REAGENT

Karl Fischer Reagent to determine the moisture content of a sample and it is a

widely popular method because it allows you to determine the water content of food in

very fast, accurate and specific way in addition to needing a very small amount of sample

for the analysis.

DATA/RESULTS

Table 1.1 Moisture content of foods using the IR moisture analyzer

Food samples Final weight, g Initial weight, g Factor %MC

Meat (chicken)
Kamote
katuray
Banana
Dried Fish
Coffee bean

Table 1.3 Moisture content of different food samples

Sample % MC (dry basis) % MC (wet basis)

DISCUSSION

CONCLUSION

EXPERIMENT 4

FREEZING OF WATER

INTRODUCTION

OBJECTIVE
 To determine the influence of some factors on the freezing of water

METHODOLOGY

MATERIALS

Food samples (table sugar, mango juice, evaporated milk, salt, vanilla extract, gelatin

powder, egg yolk)

Tap water

Distilled water

Ice candy plastic (small-sized)

Beaker

Mixer

Heater

Freezer

PROCEDURE

Prepare the samples as indicated in Table 4.1 and freeze overnight. Observe the samples

after 24hours. Record all observations regarding the texture of the solution before and after

freezing in Table 4.2.

Table 4.1 Composition and procedure for preparation of solution for the freezing study

Samples Sugar Additives Procedures

1. 50 ml distilled water - - Place in ice candy

plastic and freeze

2. 50 ml tap water - - Place in ice candy

plastic and freeze

3. 50 ml mango juice - - Place in ice candy

plastic and freeze

4. 50 ml sugar solution, 17.5 g - Place in ice candy

35% plastic and freeze

 5. 50 ml milk 17.5 g 4 drops vanilla Mix milk, sugar,

0.5 grams of vanilla, and salt. Stir

salt until completely

dissolved and freeze.

6. 50 ml milk 17.5 g 0.75 g gelatin Hydrate gelatin in

4 drops vanilla milk for 5 mins;

0.5 g salt stir occasionally.

7. 50 ml milk 17.5 g 17 g egg yolk Mix egg yolk, sugar,

0.5 grams salt and half of milk. Heat

4 drops vanilla in water bath to 65°C

while stirring. Cool

mixture and add salt,

vanilla, and the other

half of the milk. Mix

well and freeze.

REAGENT

DATA/RESULT

Table 4.2 Effect of selected additives on the freezing of water.

Before freezing After freezing

Sample
Appearance Texture Appearance Texture

Distilled water
Tap water
Mango juice
35% Sucrose
Milk
Milk + Gelatin
Milk + egg yolk

DISCUSSION

CONCLUSION