DEFINATION: This method determines the moisture and any other material
volatile under the conditions of the test.
SCOPE: Applicable to food
products like cereal & cereal products, fruits & vegetable products,
beverages, milk & milk products etc.
APPARATUS:
1. Moisture
dish: Made of aluminium sheet about 0.45 to 0.56 mm thickness, 70-80 mm in
diameter and 20 mm deep provided with tight fitting slip-over cover.
2. Desiccator:
Containing an efficient desiccant, such as phosphorus pentoxide or self
indicating Silica Gel.
3. Hot
Air Oven: Preferably electrically heated, with temperature controlled
device.
PREPARATION OF SAMPLE:
Grind
& mix the sample thoroughly when using for moisture determination.
Always
store the sample in a closed container or pack.
PROCEDURE:
1. Weigh accurately around 5 g sample into
a moisture dish, which has been dried previously in oven, cooled in the
dessicator and weighed.
2. Place the dish in the hot air oven for
the 2 hours at specified temp. (130°C for flour and 105°C for processed foods).
3. Remove the dish from the oven, close
the lid.
4. Cool in the dessicator containing
desiccant and weigh.
5. Repeat this procedure, but keep the
dish in the oven for additional time as mentioned in the table below. Or for an
hour each time until the difference between the two successive weighing does
not exceed one milligram.
CALCULATION:
Moisture
and Volatile matter w x 100
Content, % by weight = -----------
W
Where,
w = loss in weight in grams of the material on
drying, and
W = weight in grams of the material taken
for the test.
Method Ref:
Comments
Post a Comment