Compositional analysis : Ash

content FAB-360 Hrs 3(2-1)

01-04-2015
 MOITURE ANALYSIS

I. Drying based methods / Oven drying methods

II. Physical methods

 MOITURE ANALYSIS

I. Drying based methods / Oven drying methods

i. Conventional ovens
ii. Forced draft oven
iii. Vaccum oven
iv. Microwave analyzer
v. Infra-red drying
vi. Rapid moisture detection technology
 MICROWAVE ANALYZER

II. Physical Methods

It relies on various physical characteristics of water in different food products

are used to determine its content.
 PHYSICAL METHODS : principles

Refraction of light beam Bouying force

Freezing point of water

 PHYSICAL METHODS : Moisture Analysis

How does these physical properties of water help us for moisture analysis
in food samples?

 Refractometry

 Freezing point

 Dielectric method
 (electric charge storage)

 Hydrometry (bouying
force)
 REFRACTOMETRY

Refractometry : Refractometer
 HYDROMETERY

 Hydrometry

 Hydrometer
 FREEZING POINT

 Freezing Point