Expt.1_MC Determination.pdf - Experiment No 1 DETERMINATION OF MOISTURE CONTENT AND TOTAL SOLIDS INTRODUCTION Water or moisture is the most abundant and

Expt.1_MC Determination.pdf - Experiment No 1 DETERMINATION...

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Experiment No. 1 DETERMINATION OF MOISTURE CONTENT AND TOTAL SOLIDS INTRODUCTION Water, or moisture, is the most abundant and the most crucial component in foodstuff due to its essential functions in the food: as a medium of heat transfer; as a solvent for many biochemical reactions; and, as a gauge of shelf stability (a w ). Hence, measuring the moisture content of a food product is important. Moisture content determination is the most widely used measurement in the industry. It is conducted in order to know the effect of moisture in the stability and quality of the food; to evaluate the material s balance or the processing losses; to know the optimum processing of the food; and, to determine the nutritive value of foodstuffs in accordance to regulatory standards. However, this method is also one of the most difficult to obtain accurately and precisely measured data due to the fact that moisture/water vapor is ubiquitous in the environment. This can lead to moisture exchange between the food and the environment hence, over- and underestimation of the moisture content can occur. Thus, great precautions must be observed to minimize inadvertent moisture losses and gains, most especially during sample preparation (Pomeranz & Meloan, 1994; Mauer & Bradley, 2017). Different types of moisture content assays were established already however, the oven drying method is the most widely used in analytical laboratories due to its convenience. In oven drying, the sample is heated under specified time-temperature conditions which can allow the most limited decomposition of compounds possible, and the loss of weight is used in the calculation of moisture content of a product. Another technique in MC assays is the microwave drying or the moisture analyzer. The moisture analyzer provides a fast (4-8 minutes) and accurate method in analyzing MC of foodstuffs. The rapid analysis outweighs the only limitation of the analyzer, i.e., it can only measure one sample at a time (Pomeranz & Meloan, 1994; Mauer & Bradley, 2017). The purpose of this experiment was to conduct a moisture content analysis on a chosen food sample through the utilization of the oven drying method and the moisture analyzer. A
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