Moisture is more or less water which serves as a medium for microbial activities. Food moisture analysis involves the whole coverage of the food items in the world because foods comprise a considerable amount of water relative to other ingredients. Foods are vital components which are consumed by people at each and every moment for the survival. Basically, there are several kinds of foods available for the consumption; raw foods, processed foods and modified foods in the market. Moisture content of the food material is important to consider if the food is suitable before consumption, because moisture content affects the physical and chemical aspects of food which relates with the freshness and stability for the storage of the food for a long period of time. This is because the moisture content determines the actual quality of the food. It also affects the food’s processing properties.
Objective of the Experiment
This experiment is carried out to determine the moisture content of food sample
Materials and Equipments
1. Food sample
2. Moisture cans
4. Hot air oven
5. Weighing balance
1. Dry a clean flat dish made of silica, platinum or any other suitable materials in an oven and cool in the desiccator are used.
2. Weigh the cool dish (W1).
3. Introduce and spread about 5 grams of the test substance into the dish and weigh accurately (W2).
4. Transfer the dish and its content into an air oven at 150˚C to dry for about 3hours.
5. Using a pair of thongs transfer the dish into a desiccators, allow cooling and weighing.
6. Return the dish into the oven for about half an hour and again cool in the desiccators and weigh.
Repeat the process for constant weigh (W3).
Results and Calculations
The Percentage Moisture Content is calculated using the formula
W1 = Weight of dry, clean, empty dish
W2 = Weight of Dish + Weight of Wet Sample
W3 = Weight of Dish + Weight of Dry Sample
• The sample should be placed in the desiccator after drying in the oven to prevent moisture absorption from the surrounding so as to not the sample absorb moisture.
Credits: Jeremiah Ogonna. Obafemi Awolowo University, Ile-Ife, Osun State, Nigeria.