Step 1: Press ‘On’ button of the analytical balance
Step 2: Place the Petri dish on weighing balance
Step 3: Press ‘Tare’ button of the analytical balance to make it zero
Step 4: Weigh 5 g ground food sample
How much sample is taken to calculate moisture content in oven drying method
Step 5: Press ‘On’ button of the convective hot air oven and set temperature to 105°C (ST - Set tempreture, PT - Present tempreture)
What is the required temperature (°C) range for Moisture content estimation in oven method
Step 6: Place sample Petri dish in oven once present temperature reaches 105°C
2 hrs later remove the petri dish from the oven
Step 7: Place Sample Petri dish in descicator
Which apparatus is used to cool hot sample taken from oven before weighing?
Step 8: Take out petri dish and record the weight
Step 9: Place sample Petri dish in oven again
30 minutes later remove the petri dish from the oven
Step 10: Place Sample Petri dish in descicator
Step 11: Take out petri dish and record the weight
Step 12: Place sample Petri dish in oven again
30 minutes later remove the petri dish from the oven
Step 13: Place Sample Petri dish in descicator
Step 14: Take out petri dish and record the weight
Step 15: Place sample Petri dish in oven again
30 minutes later remove the petri dish from the oven
Step 16: Place Sample Petri dish in descicator
Step 17: Take out petri dish and record the weight
Weight loss of sample is highest during initial phase of oven drying method
Observation
| S. No. | Time interval (hr) | Weight (gm) |
|---|---|---|
| 1 | 0.0 | |
| 2 | 2.0 | |
| 3 | 2.5 | |
| 4 | 3.0 |
FFA(%) =
In general, moisture content & food stability are
Inference
A food sample having moisture content 78% is considered under perishable foods and has lowest stability.
Food samples having moisture content 15% or less than that are most stable and are considered as non-perishable; semi-perishable foods have 15-50% moisture; whereas highly perishable foods have moisture content above 50% and are least stable having more susceptibility to microbial spoilage. Thus, preservation should be applied to enhance their shelf-life.