Moisture Determination
Polytechnic University of the Philippines
College of Science
Department of Food Technology
MOISTURE DETERMINATION (Experiment no. 1)
Bea Dessa T. Co
Maybelle Tolete
Ian Francia
Glyceryl Pangan
BSFT 3-1D
FOTE ///?????
Food Analysis
Prof. Kennedy Bongon
Introduction
Moisture content is one of the most commonly measured properties of food materials. It is important to food scientists for a number of different reasons:
Legal and Labeling Requirements. There are legal limits to the maximum or minimum amount of water that must be present in certain types of food.
Economic. The cost of many foods depends on the amount of water they contain - water is an inexpensive ingredient, and manufacturers often try to incorporate as much as possible in a food, without exceeding some maximum legal requirement.
Microbial Stability. The propensity of microorganisms to grow in foods depends on their water content. For this reason many foods are dried below some critical moisture content.
Food Quality. The texture, taste, appearance and stability of foods depends on the amount of water they contain.
Food Processing Operations. A knowledge of the moisture content is often necessary to predict the behavior of foods during processing, e.g. mixing, drying, flow through a pipe or packaging.
It is therefore important for food scientists to be able to reliably measure moisture contents. A number of analytical techniques have been developed for this purpose, which vary in their accuracy, cost, speed, sensitivity, specificity, ease of operation, etc. The choice of an analytical procedure for a particular application depends on the nature of the food being analyzed and the reason the information is needed.
Determining Moisture Content in Foods
Oven Drying Methods
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.
Forced Oven Draft—Sample is rapidly weighed into a
College of Science
Department of Food Technology
MOISTURE DETERMINATION (Experiment no. 1)
Bea Dessa T. Co
Maybelle Tolete
Ian Francia
Glyceryl Pangan
BSFT 3-1D
FOTE ///?????
Food Analysis
Prof. Kennedy Bongon
Introduction
Moisture content is one of the most commonly measured properties of food materials. It is important to food scientists for a number of different reasons:
Legal and Labeling Requirements. There are legal limits to the maximum or minimum amount of water that must be present in certain types of food.
Economic. The cost of many foods depends on the amount of water they contain - water is an inexpensive ingredient, and manufacturers often try to incorporate as much as possible in a food, without exceeding some maximum legal requirement.
Microbial Stability. The propensity of microorganisms to grow in foods depends on their water content. For this reason many foods are dried below some critical moisture content.
Food Quality. The texture, taste, appearance and stability of foods depends on the amount of water they contain.
Food Processing Operations. A knowledge of the moisture content is often necessary to predict the behavior of foods during processing, e.g. mixing, drying, flow through a pipe or packaging.
It is therefore important for food scientists to be able to reliably measure moisture contents. A number of analytical techniques have been developed for this purpose, which vary in their accuracy, cost, speed, sensitivity, specificity, ease of operation, etc. The choice of an analytical procedure for a particular application depends on the nature of the food being analyzed and the reason the information is needed.
Determining Moisture Content in Foods
Oven Drying Methods
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.
Forced Oven Draft—Sample is rapidly weighed into a
References: http://people.umass.edu/~mcclemen/581Moisture.html http://www.foodtechsource.com/rcenter/tech_data/td_moisture.htm http://www.academia.edu/3607171/DETERMINATION_OF_WATER_MOISTURE_CONTENT_OF_FOODS http://uarpp.uark.edu/Publications/Drying/Jindal%20and%20Siebenmorgen%201987%20Trans%20ASAE.pdf