Moisture Testing by Oven Method

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 = -----------

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:

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