UNIVERSITI KUALA LUMPUR

MALAYSIAN INSTITUTE OF CHEMICAL & BIOENGINEERING

TECHNOLOGY
LABORATORY TECHNICAL REPORT
SUBMISSION FORM

To: DR KHAIRUL FAIZAL BIN PA’EE Code Subject: CFB31203

From: Student ID. No.:
1. IZHAR MUIZZUDIN BIN JUM’AT 1. 55218119119
2. IZZIRA AZREEN BINTI ISMAIL 2. 55218119164
3. MUHAMMAD ADIB HAZIQ BIN 3. 55218119173
AMRAN 4. 55225120164
4. HUSNA ATIQAH BINTI RASDI
No. of Group: 2 Date of Experiment:
Title of Experiment: MOISTURE CONTENT

Received by: Date of Submission:

Note: Late submission will not be accepted.

*To be filled by the marker*

VERY VERY
POOR GOOD EXCELLENT
CRITERIA POOR GOOD
2 3 5
1 4
1.0 ABSTRACT & OBJECTIVES (HALF PAGE 2 4 6 8 10
ONLY) (TOTAL: 10%)
1. State the summary to the experiment
conducted.
2. State the objectives of the experiment (point
form)

2.0 PROCEDURES (TOTAL: 5%) 1 2 3 4 5

1.Methodology is presented in suitable and
understandable flowchart.
3.0 RESULTS (TOTAL: 10%) 2 4 6 8 10
1.Data are presented as deemed suitable with
complete label and units in tables and/or graphs.
4.0 DISCUSSIONS (MAXIMUM 1 PAGE) (TOTAL: 3 6 9 12 15
15%)
1. Explanations of the referred tables and/or
graphs are presented after it.
2. Discuss on the findings and relations to the
theory and objective of experiment.
5.0 CONCLUSIONS (TOTAL: 5%) 1 2 3 4 5
1. Summary of the results to relate the findings or
results with the theory applicable to the
experiment.
6.0 REFERENCES (TOTAL: 5%) 1 2 3 4 5
1. Minimum of 4 references.

TOTAL MARKS
 Lab Technical Report
Course code/name

Abstract:

This experiment was done to determine the amount of moisture content in food product
and determine the mass of water present in the sample. The moisture content of foods is important
to food manufacturers for a variety of reasons. It is an important factor in food quality, preservation
and resistance to deterioration. The forced-draft oven was used to determine the moisture content
in food sample given. Also, forced-draft ovens circulate air with a fan so there is a uniform
distribution of heat. This experiment used 2g of cream crackers as a sample with container weight
between 30g to 40g. A cream cracker has a cereal base that us wheat or oat which have low
moisture content. Then, the sample was replicated in 3 by using the same amount and the same
sample to achieve the desired experimental results. From this experiment, the moisture weight of
the 3 replicate samples are 0.109, 0103, 0.066 for replicate 1, 2, and 3. The result is shown in the
sample data table. Meanwhile, for the percentage of moisture by using a calculation of percentage
of moisture content are 5.322, 5.044 and 3.264 for replicate 1, 2 and 3. The mean of percentage of
moisture content is 4.543 from the result of 3 replicate samples of cream crackers. Since the
moisture content of biscuit is in the range of 1% to 5%. We can conclude that the moisture content
of the biscuit is achieved based on the experiment that have been done. Besides that, the objective
of the experiment is achieved by having the result by using forced-draft oven.

Objective:

A) Determine the moisture content of food product using a forced draft oven method.
Methodology:

Using a suitable flowchart, state the steps involve in this lab work.

Aluminium pans each

Oven was set to 100C
After two hours, remove
sample and blank was
pans with tongs and cool
labelled to be analyzed and
them in desiccator with
empty pans was dryed for 2
room temperature
hours at 100C

Pre-heat oven to 100C Obtain representative sample

2 grams sample to the
pre weighed was
transferred and recorded
to 4th decimal point
before weighing samples.
Remove numbered pan with
tongs and weigh the pan.
Record weight to 4th decimal
point
from sample container and
grind the sample for
approximately 15 minutes

Transfer the pan with Transfer all of the

Steps 6-9 for each
tongs. Back into aluminium pans to
triplicate was repeated.
desiccator until all of preheated oven 100C and
Two blanks will be dried
the samples are dry samples for 24 hours.
weighed. empty along with samples.

After 24 hours, turn off oven and

transfer pans. Allow the samples to
cool in room temperature and weigh
the sample.

Result/ Discussion:

Test Data

Sample Data Replicate 1 Replicate 2 Replicate 3

Empty Container, A (g) 32.091 33.051 37.355
Container + Sample, B (g) 34.139 35.093 39.377
Sample weight, C = [B-A] (g) 2.048 2.042 2.022
Container + Sample after drying, D (g) 34.030 34.990 39.311
Moisture weight, E = [B-D] (g) 0.109 0.103 0.066

Test Result
Test Data Replicate 1 Replicate 2 Replicate 3
Moisture (%) = E/C x 100% 5.322 5.044 3.264
Mean of Moisture (%) 4.543
 The purpose of this experiment is to determine moisture content of food product through
forced draft oven by determining the mass oof water present in a known mass of sample.

Moisture content is defined as how much water is in a product. It also effects the physical
properties of a substance, including weight, density, viscosity, conductivity, and others. Moisture
content is determined by weight loss by drying. Forced draft ovens circulates air with a fan so there
is a uniform distribution of heat throughout the cavity. These ovens are known for their short
startup times and quick response to temperature changes, so once the samples are in the oven there
is very little fluctuation in temperature (<1%) throughout the cavity.

To determine the moisture weight before putting the sample into the draft oven, an empty
container, A and container + sample, B was weight. By using the formula given, the sample weight
can be determined by;
E= [ B-D]
After the results has been obtained, the moisture content is calculated by using the formula;
Moisture content (%) = E/C x 100%

The results obtained from the samples were calculated and the mean of moisture content
were also calculated as there were triplicate of samples. The mean result obtained was 4.543. The
ingredients used can affect the moisture content of the food sample. The sample used in the
experiment was cream crackers, a dry product. A cream cracker has a cereal base that is wheat or
oat, which have a moisture content of 1-5% (low moisture content). So, the result that we have
obtained that was 4.543% shows that our sample has a low moisture content.

There are several possibilities that might have contributed to the errors that have occurred
during the experiment although the experiment might seem simple. Among those errors is physical
error which is caused by the experimenters. Next, the experimenters might have not followed or
missed the procedure which leads to inaccurate results. Lastly, the surrounding temperature also
can be one of the reasons that could lead to the inaccuracy of the result.
Conclusion:

The aim of the experiment is to use a forced draft oven to determine the moisture content of
a food product which is cracker. The moisture content of the biscuit is expected to be in the
range of 1% to 5%. Beside that, biscuit with a low moisture content are usually free of
microbiological spoilage and have a long shelf life if they are shielded from collecting moisture
from damp environments or atmosphere. Based on the result of the experiment, the moisture
content of three replicate samples are 5.322%, 5.044% and 3.264%. Then, the mean of the
moisture is 4.543%. in conclusion, the objective of the experiment achieved by having result that
the moisture content of biscuit are in the range of 1% to 5%.

References :

• N. H. Mermelstein (2009). Measuring Moisture Content & Water Activity, Food

Technology Magazine. https://www.ift.org/news-and-publications/food-technology-
magazine/issues/2009/november/columns/laboratory
• L. L. Leake (2007). Back to Basics with Moisture Analysis, Food Technology Magazine.
https://www.ift.org/news-and-publications/food-technology-
magazine/issues/2007/may/columns/laboratory