Name: Boyles, Juan Miguel D.

Lab Sched: TTh 1:00-4:00

Course & Year: BSFT-3 Date Submitted: 02/02/2024
FTec 154-Food Analysis

Laboratory Exercise no. 1

Moisture Content Determination

Introduction

Moisture content determination is one of the most vital parts of food analysis. According

to (Mettler-Toledo International, 2022), the moisture content is determined via a

thermogravimetric approach, i.e., by loss on drying, in which the sample is heated and the weight

loss due to evaporation of moisture is recorded. Moisture content influences the food products'

physical appearance, its sensory characteristics and factors that can affect the product's shelf-life,

freshness, quality and resistance to bacterial contamination.

Objectives

1. Enumerate measures how to correctly handle the moisture analyzer and the vacuum

oven

2. Determine the moisture content of the selected sample using the two instruments/

equipment

3. Compare the moisture content data generated by the two instruments/ equipment

4. Explain the effect of different storage temperature or condition to the moisture

content of the food sample evaluated

5. Enumerate the advantages and limitations of determining the moisture content of the

food samples using the moisture analyzer, vacuum oven, and conventional oven
Results and Discussion

Table 1. Data Gathered Using the Conventional Oven

Replicates Wt. of Wt. of the Wt. of Wt. of %MC

Container sample sample + sample after
(g) before drying container drying
(g) after drying
(g)
R1 3.4551 5.0487 4.1170 0.6619 86.89
R2 3.4360 5.2285 4.1248 0.6888 86.83
R3 3.5041 5.0241 4.1663 0.6622 86.82

After drying the wet samples, an average of 0.6709g of the samples remained after

drying, compared to before with an average weight of 5.100g. The data reveals a consistent

moisture content percentage of the sample with 3 replicates ranging from 86.82% to 86.89%.

This also exhibits the effectivity of a conventional oven in determining the moisture content of a

sample, as it is one of the most widely used procedures for feed moisture analysis due to its

simplicity (Thiex and Richardson, 2003).

Table 2. Data Gathered using the Vacuum Oven.

Replicates Wt. of Wt. of Wt. of Wt. of %MC

container sample sample + sample after
(g) before drying container drying
(g) after drying (g)
(g)
R1 4.2185 5.0087 5.8035 1.5850 68.36
R2 3.4798 5.1603 5.0736 1.5938 69.11

In the vacuum oven sample, the weight of the sample after drying ranges from 1.5850g to

1.5938g with a %MC of 68.36 and 69.11 of the two replicates. In a vacuum oven, by employing
vacuum and heat, the pressure of the chamber decreases which causes the boiling point of the

sample to decrease as well creating a more efficient heat transfer and faster way of determining

the moisture content of a sample at a low temperature, which is very suitable method for heat

sensitive and volatile substances. (Rocker, 2023).

Table 3. Data Gathered using the Moisture Analyzer

Replicates Wt. of sample %MC

(g)
R1 5.08 12.60
R2 5.05 9.70
R3 5.02 9.55

The weight of each replicated samples was fairly the same in the 5gram range, with the

first replicate on a higher percentage with 12.60% and the remaining replicates with similar

percentages with 9.70% and 9.55% respectively. The huge difference of percentage of R1 can

possibly the cause of not properly mixed sample in which the moisture or liquid was not evenly

distributed. Moisture analyzers typically employ the principle of thermogravimetric analysis

(TGA). The instrument heats the sample while monitoring its weight loss, which is directly

proportional to the moisture content. This weight loss is measured continuously until the sample

reaches a stable, moisture-free state, providing accurate and reliable results, (Banayan, 2023).

Overall, the result effectivity in using the moisture analyzer, not only because of its accuracy

but also in its convenience as it gives you the exact data in 3 minutes.
Conclusion

All instruments were effective in determining moisture content in their own type of

method. The conventional is widely the most used method among the instruments, but takes

much more time and results in higher percentages due to its limitations. The vacuum oven offers

a more efficient moisture removal by controlling the atmosphere through its chamber. Lastly, the

moisture analyzer provides accurate and rapid measurements and is mostly used in the food

industry today. Moisture is one of the most important aspects of the food industry in the principle

of food preservation.

Questions

1. Vacuum Oven

a. The vacuum oven must be clean and free from debris from the past samples, the

components inside must be complete and intact.

b. Samples must be carefully loaded onto the trays, ensuring that they are evenly

distribute for proper air circulation.

c. The vacuum levels when operating must be consistently to ensure consistent

performance.

d. The samples must only be cooled inside the oven, to prevent moisture reabsorption.

Moisture Analyzer

a. The equipment must be correctly calibrated before using.

b. The sample must be homogenized before putting it in the device.

c. The samples must be evenly spread out when added to the equipment to ensure

accurate results.
 d. After, analyzing, the vessel must be properly clean to ensure accurate measurements

of the next sample.

2. High temperatures may lessen the natural moisture content in the sample, while lower

temperatures may increase the moisture content of the sample as a result in the high

relative humidity in the surroundings.

3. Sample characteristics, efficiency, sample size, accuracy and precision.

4. Their type of scientific method being applied, the conventional oven uses high temp.

while the vacuum oven uses its ability to control the pressure of the chamber for a faster

determination.

5. Moisture analyzer is fast, accurate and very easy to operate. Vacuum oven is efficient in

removing moisture by controlling the atmospheric environment and preserves important

volatile compounds. Conventional oven is cheaper to operate and can be easily access,

inexpensive and the most well known equipment used in determining moisture content.

References

Thiex, N., & Richardson, C. (2003). Challenges in measuring moisture content of feeds. Journal
of Animal Science, 81(12), 3255–3266. https://doi.org/10.2527/2003.81123255x

Rocker. (2023, May 29). What’s a vacuum oven for? | Differences of drying methods in labs.
https://www.rocker.com.tw/en/application/vacuum_oven/#:~:text=A%20vacuum%20oven%2C
%20or%20vacuum,volatile%20substances%20at%20lower%20temperatures.

Mettler-Toledo International Inc. all rights reserved. (2022, January 10). Moisture content
determination. Mettler-Toledo International Inc. All Rights Reserved.
https://www.mt.com/ph/en/home/applications/Laboratory_weighing/moisture-content-
determination.html#:~:text=Typically%2C%20moisture%20content%20is
%20determined,evaporation%20of%20moisture%20is%20recorded.

Banayan, D. (2023, May 26). How does a moisture analyzer work? DSCBalances.
https://www.dscbalances.com/blogs/articles/how-does-a-moisture-analyzer-work#:~:text=Basic
%20Principles%20of%20Operation%3A%20Moisture,proportional%20to%20the%20moisture
%20content.