Labtechsexperiment9.docx - 1 Zainab Makki NFS 5140-005,006 Moisture Content Estimation Experiment 9 Abstract Moisture determination is one the most

Labtechsexperiment9.docx - 1 Zainab Makki NFS 5140-005,006...

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1 Zainab Makki NFS 5140-005,006 November 11, 2013 Moisture Content Estimation Experiment 9 Abstract : Moisture determination is one the most important and most widely used measurements in the processing and testing of foods. With oven drying, the sample is heated under specified conditions, and the loss of weight is used to calculate the moisture content of the sample. Consumers purchasing food by the pound are also paying for moisture content, typically water which is an inexpensive ingredient to bring up the weight. There are three forms of water in foods: free water, absorbed water (physically bound water), and water of hydration (chemically bound water). The vegetable used in this experiment, were carrots. They were dried in an oven measuring 110 degrees Celsius for 7 hours. For the average of three dishes, the moisture content of carrots is about 84.4 percent for 2.18 grams. This proves that the majority of carrot weight comes from water. Introduction : Moisture is used quality factor for many food products such as those containing sugars; syrups, jams, and jellies, to prevent sugar crystallization. Reduced moisture is used for convenience in packaging or shipping of concentrated juices and dehydrated products. Moisture
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