Practical No: 01

Department of Food Science and Technology

Faculty of Applied Sciences
Sabaragamuwa University of Sri Lanka

Food Analysis Practical

FST 31102

Name : Neranjana A.C.C.D.

Reg No : 16APF2542
Submission Date : 25/07/2021
Date : 22nd of July 2021
Practical no: 01
Practical : Determination of moisture content
Objectives:
 To study how to determine moisture content of given fish sample by oven drying method.
 To be familiar with the principle behind the method of the moisture analysis.
 To understand the problems associated with the oven drying technique and minimizing
ways of those problems according to the type of food sample.
 To calculate the moisture content of food sample in wet weight basis and dry weight basis
 To discuss the importance of the sand pan technique.

Introduction:

Moisture content is the amount of water in a moist sample. It is differ according to the type of food product.
For example milk has 89.3 moisture content while wheat flour has 10.3 moisture content. Moisture content
of food which directly related to the quality and shelf life of the food. The relationship between moisture
content and shelf is given as moisture content is inversely proportional to the shelf life of food. Therefore
the food which contain high moisture content such as milk, has low shelf life while the food which contain
low moisture content such as spices and jams has higher amount of shelf life. Also moisture content has
influence on some unit operations such as drying. The food product having high moisture content are
required higher amount of energy and time for drying whereas the food product having low moisture contain
are required lower amount of energy and time for drying. Moisture content determination is also important
to detect further food processing technique. Sensory attributes of food such as texture and color also depend
on moisture content of food. Water is a cheap raw material. Therefore some manufactures tend to adulterate
food products such as milk by water for increase the volume. Analysis of moisture content is helpful to get
idea about this kind of food adulteration.

Moisture content can expressed either in terms of wet basis or in terms of dry basis. Wet basis is amount of
water per unit mass of moist sample.

𝑀𝑎𝑠𝑠 𝑜𝑓 𝑤𝑎𝑡𝑒𝑟 𝑖𝑛 𝑠𝑎𝑚𝑝𝑙𝑒

MC(wb) = 𝑇𝑜𝑡𝑎𝑙 𝑚𝑎𝑠𝑠 𝑜𝑓 𝑠𝑎𝑚𝑝𝑙𝑒

Dry basis moisture content is the amount of water per unit mass of dry solids in the sample.

𝑀𝑎𝑠𝑠 𝑜𝑓 𝑤𝑎𝑡𝑒𝑟 𝑖𝑛 𝑠𝑎𝑚𝑝𝑙𝑒

𝑀𝐶(𝑑𝑏) = 𝑀𝑎𝑠𝑠 𝑜𝑓 𝑑𝑟𝑦 𝑠𝑜𝑙𝑖𝑑𝑠 𝑖𝑛 𝑠𝑎𝑚𝑝𝑙𝑒

Determination of moisture content is the most important proximate analysis parameter that represent the
quality of any sample. Evaporation techniques are commonly used for determine moisture content. Forced

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air draft oven, vacuum oven, infrared lamp and microwave oven are the device used in there. Also moisture
balance is used in processing lines for determine moisture content. But it is not much accurate. Oven drying
methods are the standard methods for detect moisture content of food samples.

Materials:

Fish sample

Equipments:

Forced draft Oven

Electronic top loading balance

Desiccator

Metal tong

Spatula

Dry moisture can

Heat resistant gloves

Methodology:

Principle:

The moisture content of the food sample is determined by drying a pre weighed food sample in an oven at
constant temperature of 1050C, until it reaches a constant weight and finally measures the weight of dried
sample. Then moisture content is expressed as a percentage.

Procedure:

Homogenous food sample was prepared. Small, clean and dry moisture can was taken and labeled it.
Moisture can was weighted using electronic top loading balance and reading was recorded. 5 g of food
sample is weighted in to moisture can using electronic top loading balance and reading was recorded.
Moisture can was placed in the oven for 3 hours at 105 0C. Moisture can was cooled in a desiccator and
weight was taken. Drying and weighing was continue until food sample get constant weight up to about
two decimal places. Moisture content of sample was calculated.

Reading and Calculations:

Weight of the moisture can (W1) = 1.0376 g

Weight of the moisture can and original food sample (W2) = 4.627 g

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Weight of the moisture can and the food sample after drying (W3) = 1.7321 g

Weight of the original food sample (W2-W1) = 3.5894 g

Weight of the dried food sample (W3-W1) = 0.6945 g

Moisture content of the food sample (Wet weight basis) = (W2-W1) - (W3-W1) × 100%
(W2-W1)

(3.5894 − 0.6945)g
= × 100%
3.5894 𝑔

= 80.653%

Moisture content of the food sample (Dry weight basis) = (W2-W1) - (W3-W1) × 100%

(W3-W1)

(3.5894 − 0.6945)g
= × 100%
0.6945 𝑔

= 416.889%

The percentage of dry solids in sample = (100 – 80.653) = 19.347%

Readings of beans samples

Table 1: Readings of bean samples

Measurements Sample 01 (g) Sample 02 (g)

Weight of container (W1) 49.04 50.82
Weight of container with the bean sample (W2) 54.50 55.51
Weight of the container with dried bean sample (W3) 49.42 51.17

Mean weight of wet bean sample = [(54.50-49.04) + (55.51-50.82)] g/2 = 5.075 g

Mean weight of dry bean sample = [(49.42-49.04) + (51.17-50.82)] g/2 = 0.365 g

Moisture content in the bean sample = 5.075 g – 0.365 g = 4.71 g

% of moisture content of bean sample in wet weight basis = Moisture content in the bean sample × 100%

Mean weight of wet bean sample

= 4.71 g ×100%

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 5.075 g

= 92.81%

The % of dry solids in the bean sample = 100% - 92.81% = 7.19%

% of moisture content of bean sample in dry weight basis = Moisture content in the bean sample × 100%

Mean weight of dried bean sample

= 4.71 g × 100%

0.365 g

= 1290.41%

Table 2: Readings of milk samples

Measurements Sample 01 (g) Sample 02 (g) Sample 03 (g)

Weight of container (W1) 41.78 27.86 50.88
Weight of container with milk sample (W2) 46.77 32.88 55.89
Weight of the container with dried milk 42.35 28..39 51.49
sample (W3)

Mean weight of milk sample = [(46.77-41.78) + (32.88-27.86) + (55.89-50.88)] g/2 = 5.00 g

Mean weight of dried milk sample = [(42.35-41.78) + (28.39-27.86) +(51.49-50.88)] g/2 = 0.57 g

Moisture content in the milk sample = 5.00 g – 0.57 g = 4.43 g

% of moisture content of milk sample in wet weight basis = Moisture content in the milk sample × 100%

Mean weight of milk sample

= 4.43 g × 100%

5.00 g

= 88.06%

The % of dry solids in the sample = 100% - 88.06% = 11.94%

% of moisture content of bean sample in dry weight basis = Moisture content in the bean sample × 100%

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 Mean weight of dried bean sample

= 4.43 g × 100%

0.57 g

= 777.19%

Table 3: Readings of fish samples

Measurements Sample 01 (g) Sample 02 (g)

Weight of container (W1) 52.91 106.32
Weight of container with the fish sample (W2) 57.93 111.32
Weight of the container with dried fish sample (W3) 54.46 107.79

Mean weight of fish sample = [(57.93-52.91) + (111.32-106.32)] g/2 = 5.01 g

Mean weight of dried fish sample = [(54.46-52.91) + (107.79-106.32)] g/2 = 1.51 g

Moisture content in the fish sample = 5.01 g – 1.51 g = 3.5 g

% of moisture content of fish sample in wet weight basis = Moisture content in the fish sample × 100%

Mean weight of fish sample

= 3.5 g × 100%

5.01 g

= 69.86%

% of moisture content of fish sample in dry weight basis = Moisture content in the fish sample × 100%

Mean weight of dried fish sample

= 3.5 g × 100%

1.51 g

= 231.79%

Discussion

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Water has lower boiling point (1000C) than major components within food. Free water is easily removed
from food sample under heat application. Therefore when water evaporates while other major components
such as proteins, lipids, carbohydrates and minerals remain. This remaining dry weight is named as total
solids of the sample. This total solids can divide as organic compounds and inorganic compounds.
Carbohydrate, protein and lipids are the examples for organic compounds. Minerals are the example for
inorganic compounds.

Aluminum moisture can, dry moisture can, petri dishes and crucibles can be used to contain food samples.
Due to the high thermal conductivity than others and cheapness, Aluminum moisture can is the most
suitable container for efficient drying.

Dried food sample is kept in a desiccator to prevent the moisture absorption by sample from surrounding
while food sample is hot. Containers should not handle by hands, because finger prints can introduce
moisture externally to the sample. Preheating of moisture can is necessary because the moisture content of
can may give false result.

Oven drying method is the most convenient and relatively cheap method for determine moisture content of
a food sample. However in some cases this method can be inaccurate in measuring moisture content of a
food sample. Such instances are mentioned below.

Particle size too large

Reduction of particle size is caused to increase the rate of drying. Therefore it causes to increase drying
efficiency. If the particle size too large drying rate decreases and the drying takes longer time to complete.
Also as water in the food sample is not completely removed, it can also lead to underestimation of the
moisture content in the food. Food sample should grinding, mincing or cutting until get fine particle size to
avoid this.

High concentration of volatile flavour compounds present

Volatile flavor compounds such as propionic, butyric acids, acetic, esters, aldehydes and alcohols also can
be evaporated while drying due to heat. Therefore, in addition to the weight loss due to water removal, the
weight of the food sample can also be reduced due to the removal of volatile flavor compounds. It can lead
to overestimation of the moisture content of food sample. Therefore, special care should be taken about the
chemical composition of the food being dried and use a compromise time and temperature which adequate
to remove almost all of moisture contained in food sample. If there is no understanding of the chemical
compounds in the food, it is better to use another alternative methods such as chemical or physical methods,
distillation.

Lipid oxidation

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Many fatty foods which containing unsaturated fatty acids can be oxidized at high temperatures. Due to the
lipid oxidation, free radicals are formed. They are the initiators to form alcohols, aldehydes, ketones and
hydrocarbons. Most of these compounds are volatile. Therefore they are evaporated while drying in the
oven. This causes to overestimation. To minimize this problem, food samples should be kept in glass
containers such as petri dish instead of metal containers. Also the use of vacuum oven for oven drying is
more suitable for avoid lipid oxidation.

Sample very hygroscopic

Free water of food is easily removed while drying. But bound water in food sample is difficult to remove
due to physical and chemical bond with other constituents of food. Hygroscopic ability is depend on this
types of chemical and physical bonds. The efficiency of moisture removal is influenced by the hygroscopic
ability of food sample. Therefore moisture removal ability is low in high hygroscopic food samples while
drying. Also food may absorb moisture from the atmosphere during the weighting of food sample and
before the food sample is placed in the desiccator. These conditions can be lead to underestimation. Drying
of this kind of food can be done using temperatures above 1050C or using other moisture determination
methods to increase drying rate. As well as samples should be weighted as fast as possible to avoid the
moisture absorption. Moisture absorption also can be minimized by placing the dried food sample in the
desiccator as soon as possible.

Alteration of carbohydrates

At high temperatures, water is removed due to decomposition of carbohydrates and form dehydrated
hydrocarbon compounds. In the maillard browning reaction also, water is generated.

The carbohydrate decomposition due to heat C6H12O6 6C + 6 H2O

These conditions can be lead to overestimation. This issue can be minimized by use a compromise
temperature and time which sufficient to remove almost all of moisture contained in food sample.

Sucrose hydrolysis

In some chemical reactions water is used as a reactant in higher temperature such as sucrose hydrolysis.

Sucrose + H2O Glucose + Fructose (in the presence of high temperature)

Therefore underestimation occurred while determination of moisture content of sucrose contain food. This
problem can avoid by low heat application methods such as vacuum drying.

Surface crust formation

Some food samples such as fatty foods and sticky fruits, tend to the formation of a semi permeable surface
crust or clump together during the drying. This crust or clump act as a barrier to the evaporation of water.

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Therefore the amount of water removed during drying is reduced and underestimated value is given. To
avoid this issue, the food sample is mixed with known amount of sand sample. This technique known as
sand pan technique.

Splattering

Food samples with high moisture content such as milk usually tend to spattering during drying in oven. In
there, the water along with other food constituents are jumps out during drying. In addition to that, this
accumulate the moisture in the oven. Therefore erroneous value is given as moisture content of food sample.

This type of foods should dry in two stages to prevent this issue. During the first stage, a portion of amount
of moisture is removed by drying on a steam bath. Then the oven drying is occurred in the final stage after
steam bath.

Desiccator with dried sample not sealed properly

To prevent moisture absorption from atmosphere into the dried food sample, it should be immediately
placed in the desiccator and sealed properly. But if desiccator is not well covered, moisture can be entered
in to the desiccator from the environment. That moisture can be absorbed by dried food sample and given
less moisture content than true value. Therefore underestimation can be happened.

Sand pan technique

Food such as fatty food, highly sugar containing food, sticky fruits, protein and carbohydrate rich foods are
more susceptible to form surface crust. This crust act as a barrier to the evaporation of water. Therefore
water evaporation rate of food is decreased. Sand pan technique causes to reduce the formation of surface
crust. In this technique, cleaned and dry known weight of sand sample is mixed with the food sample by
using a known weight consisting short glass stirring rod. Then sample is dried until it get constant weight.
As this technique minimize formation of crust, the moisture evaporation is less of a hindrance as the sample
disperses.

Application of two stage drying method

This method is used to measure the moisture content of high moist food such as milk and juice by oven
drying method. Hot plate or water bath is the first stage. This causes to avoid the splattering of the food
sample. In the splattering water is jumped out with other food constituents during drying. It causes to
remove portion of moisture from food. After the plate or water bath food sample is oven dried for complete
drying of food sample. It is the second stage.

Conclusions

 Forced draft oven is used to analyze moisture content of fish sample in oven drying method
 The moisture content of the fish sample was 80.653% in wet basis and 416.889% in dry basis.
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  The dry solid content of fish sample was 19.347%
 The final the moisture content can be given as underestimated value due to particle size is too large,
lipid oxidation, high hygroscopic ability, sucrose hydrolysis, surface crust formation, splattering
and desiccator with dried sample is not seal properly

 The final the moisture content can be given as overestimated value due to high concentration of
volatile flavour compounds in food, alteration of carbohydrates

 The sand pan technique is used for avoid crust forming food samples.

 The two stage drying technique is used for liquid food sample in moisture content determination.

References

1. Baker, K. and Flatman, S. (2007) Food Analysis Fourth Edition. Fourth Edi, Medicines from Animal
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2. Carneiro, J., Nogueira, R., Martins, M., Valladão, D. and Pires, E., 2018. The oven-drying method
for determination of water content in Brazil nut. Bioscience Journal, 34(3), p. 1195-1202.
3. Davies, A. M. C. and Boley, N. P. (1984) Food analysis, Analytical Proceedings. doi:
10.1039/AP9842100064.
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5. Isengard, H. D. (2001) ‘Water content, one of the most important properties of food’, Food Control,
12(7), pp. 395–400. doi: 10.1016/S0956-7135(01)00043-3

6. People.umass.edu. 2021. DETERMINATION OF MOISTURE AND TOTAL SOLIDS. [online]

Available at: <https://people.umass.edu/~mcclemen/581Moisture.html> [Accessed 25 July 2021].

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