FST Lab 10 (Determination of moisture content)

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 LAB-10

OBJECTIVE: 

Determination of moisture content in food sample

APPARATUS: 

  • Analytical balance

  • Petri dishes

  • Desiccator

  • Drying oven

SAMPLE: 

  • Flour sample

THEORY: 

What is moisture content? 

The weight of the water contained in an object or material, usually expressed as a percentage of weight

Types of methods to determine moisture content:

  • Drawing oven 

  • Carl fischer titration

  • moisture analyser 

  • calcium carbide method 

  • citations 

  • distillation

  • spectroscopy 

  • thermogravimetric measurement 

Why is it important to evaluate the moisture content (Factors)?

The analysis of moisture content is essential to the food industry to control for the quality of the food, as well as the shelf life, in addition to helping food manufacturing companies adhere to legal and labelling requirements.

PROCEDURE: 

  • Weigh accurately (three Petri dishes) 

  • Take 3-4g flour sample and transfer it to the Petri dishes

  • Weigh Petri dishes with sample

  • Place the Petri dishes with the flour sample in the drying oven at 130◦C for 2 hours.

  • Calculate the % moisture content. 


OBSERVATIONS:

SAMPLE

P1

P2

P3

AVERAGE

Besan

33.64g

34.18g

35.48g

34.43

Wheat Flour

33.08g

31.59

32.20

32.29


CALCULATIONS: 

Moisture content %: W2-W3W2-W1*100

Where, 

W1= Weight of empty petri dish= 42.21g

W2= petri dish with wet chunks of wheat flour sample= 50.57g

W3= petri dish with sample after drying = 45.79g

%MC= 50.57-45.79 / 50.57-42.21

%MC= 57.1 

RESULT: The moisture content for the given sample is 57.1%

DISCUSSION:

This experiment aims to determine the moisture content in various food samples. Moisture content is crucial as it affects the processability, shelf life, usability, and quality of a product. To enhance processability, extend shelf life, and inhibit microbial activity, moisture content analysis is essential.

In this experiment, we analyzed wheat flour and gram flour. The results indicated that the moisture content of wheat flour is 10.5%, while the standard moisture content is 14%. For gram flour, the moisture content was found to be 10.7%, compared to the standard percentage of 11.2%. Discrepancies in these readings may be attributed to errors in the weighing process and not using a desiccator.


RESEARCH QUESTIONS: 

Q1) Can the moisture content serve as an indicator of food quality, freshness, or shelf life?

Ans: Water content on its own is not enough information to determine food safety or predict product shelf life. 


Q2) How do environmental factors (e.g., temperature, humidity) affect the moisture content of stored food products over time?

Ans: Foods with low free water and stored in conditions of high humidity, the amount of free water in food is increased by diffusion from the environment to the food resulting in increased chemical reactions and microbial growth.


Q3) What are the implications of high or low moisture content in food products for microbial growth, spoilage, and safety?

Ans: Excess water in a food product can cause an increase in the rate of microbial growth


Q4) How does the moisture content contribute to the texture, taste, and overall sensory attributes of food products?

Ans: The moisture content of food products impacts their texture, taste, and overall sensory experience. It affects factors like crispness, softness, and juiciness, while also influencing flavor perception and shelf life.

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