Scribd
Upload
5 views

Unit 4

Unit 4 focuses on analyzing the moisture content of crackers and flours using gravimetric analysis and infrared moisture analyzers. The protocol includes oven drying at 105°C and requires specific materials and tools for accurate measurement. The results from both methods should be compared after conducting three replicates for each sample type.

Uploaded by

tram.nguyenngoc1602
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
5 views

Unit 4

Unit 4 focuses on analyzing the moisture content of crackers and flours using gravimetric analysis and infrared moisture analyzers. The protocol includes oven drying at 105°C and requires specific materials and tools for accurate measurement. The results from both methods should be compared after conducting three replicates for each sample type.

Uploaded by

tram.nguyenngoc1602
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 2

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 105oC 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.

You might also like