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Unit 4

This document outlines the procedures for determining the moisture content of crackers and flours using gravimetric analysis and infrared moisture analysis. It details the materials needed, the protocols for oven drying and infrared methods, and emphasizes the importance of achieving a constant mass for accurate results. The document also instructs on conducting three replicates for each sample type and comparing the moisture content results from both methods.

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2 views

Unit 4

This document outlines the procedures for determining the moisture content of crackers and flours using gravimetric analysis and infrared moisture analysis. It details the materials needed, the protocols for oven drying and infrared methods, and emphasizes the importance of achieving a constant mass for accurate results. The document also instructs on conducting three replicates for each sample type and comparing the moisture content results from both methods.

Uploaded by

nam.nguyen2511
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Unit 4: Moisture content analysis

Aims: Determine moisture content of crackers and flours

1. Principles
The moisture content is determined using gravimetric analysis. The sample is dried at high
temperature to evaporate water until a constant mass of the sample is achieved. The water
content can be determined using the mass before and after being dried.

In oven drying methods, the sample is heated at 105oC, and the loss of weight is obtained to
calculate the moisture content of the sample.

2. Material and tools

- Crackers: 6 EA/group
- Flours: 10 g/ group
- Spatula: 1 EA/ group
- 4 digital balance
- Crucibles: 6 EA/group
- Aluminum plates: 3 EA/group
- Infrared moisture analyser, aluminum plates

3. Protocols
Sample treatment: grinding to obtain the homogeneous sample

i. Oven drying method


o Step 1: clean and heat the crucibles at 105 oC until a constant mass is
obtained, record the mass of the crucibles (m0)
o Step 2: weight 1-2 gam sample into the crucible, record the mass of the
sample + crucibles (m1)
o Step 3: Heat the sample inside the oven at 105oC, 60 min. After that, the
sample is taken out, cool the sample in the desiccator then weight the
sample, record the mass (m2).
o Step 4: Repeat step 3, but the drying time is 15-30 min, record the mass of
the sample after being cooled down.
o Repeat step 4 until a constant mass of the sample is obtained ( no difference
between two consecutive repeat.
o Do three replicates for one type of food sample.
o Calculate the moisture content

ii. Infrared moisture analyzer method

- Step 1: turn on the analyser


- Step 2: set up temperature (105oC)
- Step 3: Put in aluminum plate then press enter
- Step 4: put in the 1-1.5 g sample, close the lid and start the drying process.
- Step 5: record the moisture content after the drying process finished
- The analyser must be turned off for at least 10 min before the next sample being
load
- Do 3 replicates for each type of food sample
- Calculate the moisture content and compare the result from the two methods.

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