SOUTHERN LEYTE STATE UNIVERSITY-MAIN CAMPUS

DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY

SOGOD, SOUTHERN LEYTE

Laboratory Exercise no. 1

DETERMINATION OF MOISTURE CONTENT

Submitted to:
Ms. Vernabelle Balmori

Submitted by:
Vince Loiell U. Bernales
Name: VINCE LOIELL U. BERNALES Date Performed: January 31, 2019

Schedule: MTh 7:00-10:00 Date Submitted: 02/11/2019

Laboratory Exercise no.1

DETERMINATION OF MOISTURE CONTENT
ABSTRACT Moisture content is one of the most commonly measured properties of food
materials. The principle of the thermogravimetric method of moisture content determinations
defined as the weight loss of mass that occurs as the material is heated. The sample weight is
taken prior to heating and again after reaching a steady-state mass subsequent to drying. The
samples used are powdered milk, riped banana, bread, chips, and hotdog. Each sample had 3
replicates, each replicates weighed approximately 2 grams. The samples were placed into the
laboratory oven for at least 5 hours at 105℃. The samples were reheated, reweighed until the
constant weight for each replicates of each samples were obtained. The moisture content of
each replicates were calculated and the average moisture content of the three replicates were
obtained. The dried powdered milk had 2.5659 % average moisture content. The average
moisture content percentage of riped banana were 69. 9045 %. The average moisture content
of bread were 22.3187 %. The average moisture content of chips were 3.1687 %. The average
moisture content of hotdog were 59.8080 %. The moisture content of the different samples
were determined. There are disadvantages observed in conducting the methods. The
disadvantages are measurements only available after several hours, sample material may
decompose, other liquid components such as alcohol, flavors, or acetic acid evaporate, laborious
procedure with several working steps, and very high risk of error (particularly during manual
data entry and calculation).

INTRODUCTON
Moisture determination is one of the most important and most widely used
measurements in the processing and testing of foods. Since the amount of dry matter in a food
is inversely related to the amount of moisture it contains, moisture content is of direct economic
importance to the processor and the consumer. Of even greater significance, however, is the
effect of moisture on the stability and quality of foods (Pomeranz & Meloan, 1994). The dry
matter that remains after moisture analysis is commonly referred to as total solids

Moisture content of food products is essential to be scientifically determined mainly for

the following reasons. First reason is the food quality. The extent of moisture is one of the
major contributory factors to foods’ desirability and acceptability. In terms of deterioration, the
shelf life is highly dependent on the amount of moisture, hence the necessity of ensuring
adequate percentage of moisture in various foods. Second is the microbial durability. The
presence of sufficient water in food is one of the main growth factors for harmful micro-
organisms to survive. Many types of foods may be dried to be protected against microbial
development and preserved for longer safely. Third reason is the food legislation. There are
some certain regulations in relation to the permitted amount of water in specific types of foods
which must be complied with by manufacturers. The last reason is the Food processing.
Moisture evaluation of foods is usually required to obtain scientific information about the food
characteristics and its reactions during various processing e.g. freezing, modified atmosphere
packaging, heat treatment, filling, etc (Wesolowski, 2013).

There are several methods available for water content determination such as gravimetric
and thermogravimetric methods, azeotropic distillation, Karl-Fischer Titration, extraction
methods, spectroscopic methods, electrical-electronic methods and sonic and ultrasonic
methods. Ideally, the method of choice should be rapid, accurate, precise, relatively simple
both sample preparation and operation, readily available and versatile, low initial cost and low
cost per sample and non-constructive (Levine & Slade, 1991)

The objectives of this laboratory experiment is to determine of moisture content of the

specific sample assigned to the student using appropriate method.

MATERIALS AND METHOD

A. Tare crucibles

The crucibles with cover were washed thoroughly and dried. There were 15 crucibles
with cover prepared. The crucibles with cover were put in the laboratory oven at 105 ℃ for 3
hours for the first trial. After 3 hours, the crucibles with cover were removed from the
laboratory oven and placed in a desiccator and were allowed to cooled down to room
temperature before weighing. After cooling, the crucibles were weighed in the analytical
balance and the weight were recorded. The crucibles with cover were put back in the laboratory
oven for 15 minutes and were cooled down in the desiccator and it were reweigh. The crucibles
with cover were reheated, recooled and reweighed until the weight of the previous readings
doesn’t differed by more than 0.05 gram.

B. Procurement of samples

The method used in determining the moisture content of different samples were oven
drying method because the sample that were used are riped banana, chips, bread, powdered
milk and raw hotdog. The oven drying method were the appropriate method to use because
the 5 samples that were used did not contain significant amount of volatile other than water,
food high in sugar and fat that are liable to decompose at 105℃.
 Each samples had three (3) replicates and each samples weighed to 2 grams on the tared
crucibles. The first 3 crucibles with cover were each containing 2 grams of powdered milk, the
second 3 crucibles with cover were each containing 2 grams of banana, the third 3 crucibles
with cover were each containing 2 grams of bread, the fourth 3 crucibles with cover were each
containing 2 grams of chips and the last 3 crucibles with cover were each containing 2 grams
of raw hotdog.

C. Oven drying the samples

The 15 crucibles with cover containing the samples were placed in an oven at 105 ℃
for at least 5 hours. After 5 hours, the crucibles with cover containing the samples were
removed from the laboratory oven and placed in a desiccator and were allowed to cooled down
to room temperature before weighing. After cooling, the crucibles with covered plus the
samples were weighed in the analytical balance and the weight were recorded. The crucibles
with cover containing the samples were put back in the laboratory oven for 30 minutes and
were cooled down in the desiccator and it were reweigh. The crucibles with cover were
reheated, recooled and reweighed until the weight of the previous readings doesn’t differed by
more than 0.001 gram.
D. Calculation
After drying all samples and all the samples were all on the constant weight. The percentage
moisture content for each replicates of every samples were calculated.

(𝐼𝑛𝑖𝑡𝑖𝑎𝑙 𝑤𝑒𝑖𝑔ℎ𝑡 𝑠𝑎𝑚𝑝𝑙𝑒−𝐹𝑖𝑛𝑎𝑙 𝑤𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑠𝑎𝑚𝑝𝑙𝑒)

% Moisture Content = 𝑥 100
𝐼𝑛𝑖𝑡𝑖𝑎𝑙 𝑤𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑠𝑎𝑚𝑝𝑙𝑒
 RESULTS AND DISCUSSION

Table 1. Determination of Moisture Content (Oven Drying Method)

Sample No. of Weight Weight Weight Weight Loss Moisture Average

Replicate of of of of in Content, moisture
s sample, crucible crucible sample weight % content,
g + with after ,g %
sample, cover, g drying,
g g
POWDERED R1 2.0051 38.2481 36.2867 1.9614 0.0437 2.1794%
MILK R2 2.0036 36.7451 34.7940 1.9511 0.0525 2.6203% 2.5659 %
R3 2.0048 35.2050 33.2583 1.9467 0.0581 2.8980%
RIPED R1 2.0317 32.8691 32.2603 0.6088 1.4229 70.0349%
BANANA R2 2.0176 35.6971 35.6971 0.6048 1.4128 70.0238% 69.9045
R3 2.0158 31.5389 31.5389 0.6117 1.4041 69.6547% %
R1 2.0012 29.6262 28.0586 1.5676 0.4336 21.6670%
BREAD R2 2.0027 28.9590 27.4093 1.5497 0.4530 22.6195% 22.3187
R3 2.0004 30.5816 29.0346 1.5470 0.4534 22.6655% %
R1 2.0081 28.0457 26.0982 1.9475 0.0606 3.0178%
CHIPS R2 2.0023 30.5506 28.6167 1.9339 0.0684 3.4161% 3.1687%
R3 2.0018 30.9261 28.9858 1.9403 0.0615 3.0722%
R1 2.0007 30.2507 29.4296 0.8211 1.1796 58.9594% 59.8080
HOTDOG R2 2.0004 31.0872 30.2947 0.7925 1.2079 60.3829% %
R3 2.0076 33.1769 32.3755 0.8014 1.2062 60.0817%

The table 1 shows the determination of moisture content of five samples; powdered
milk, riped banana, bread, chips, hotdog. Each samples had 3 replicates. The moisture content
of each replicates were calculated and the average moisture content of the three replicates were
obtained. The dried powdered milk had 2.5659 % average moisture content. The average
moisture content percentage of riped banana were 69. 9045 %. The average moisture content
of bread were 22.3187 %. The average moisture content of chips were 3.1687 %. The average
moisture content of hotdog were 59.8080 %.

Figure 1. (A) Powdered Milk on crucible before oven drying. (B) Powdered Milk on crucible
after oven drying

The target moisture content is 3- 4%. Spray drying is the principal method used for
drying milk in the dairy industry. As explained in a Food Product Design article spray drying
in its simplest form consists of atomizing the feed, spray-air contact, drying, and separation of
the dried product from the drying air. Because dry powdered milk can absorb moisture from
the environment under ambient conditions a quality control procedure could include using a
bench top moisture analyzer to periodically confirm moisture content after the spray drying
process and/or just prior to packaging (Kohn, 2015). Milk powder is the product obtained from
cow or buffalo milk or a combination thereof by removal of water. Milk powder should contain
not more than 5% moisture and not less than 26% milk fat.
 Many types of food products are prepared chiefly from the milk of cows, and also from
the milk of other dairy animals. Some of the products, such as butter, cheese, dry milk powder,
ice cream, and yoghurt are available worldwide. Converting milk into milk powder increases
its shelf life, and enables it to be stored for extended period without substantial loss of quality,
even at ambient temperatures. As we live in microbial world, there are ample opportunities for
the milk to get contaminated at any stage of food chain. Microbes such as Aspergillus, Bacillus,
Enterococcus, Micrococcus, Mucor, Penicillium, Rhizopus, and Streptococcus can cause
spoilage of dried milk powder. High microbial load in milk and dairy products leads to
spoilage, and economic losses to the producers. The pathogens such as Escherichia coli,
Listeria monocytogenese, Salmonella, and Shigella must be absent in dried milk powder.
Microbiological and molecular techniques are employed to identify the organisms from dairy
products. It is emphasized that good manufacturing practices with careful attention to quality
of incoming milk, training of milk suppliers, and plant workers, temperature control, hygienic
conditions, and sanitation of equipment and processing plants will significantly reduce the
contamination with microbes (Pal, Mulu, Alemu, & Karanfil, 2016).

Figure 2. (A) Banana on crucible before drying. (B) Banana on crucible after drying

Commercially, banana is dried to less than 20 % final moisture or down to 14-15 %

final moisture content (on dry basis). This corresponded to 69.7% mass loss (20% final
moisture content) or to 71.2 % mass loss (14 % final moisture content) in this work. At such a
level of moisture content, dried banana has a shelf life at least 6 months (Nguyen & Price,
2007). Plantain averages 65% moisture content (bananas average 83% moisture).
 Banana fruits can be contaminated by microorganisms through skin penetration, natural
opening or mechanical damage. Microbial spoilage of fruits may be due to bacteria or fungi
causing the fruits to be undesirable, reducing the market value and may also cause some side
effects such as gastroenteritis, when consumed. Post-harvest diseases can cause serious losses
of fruits both in terms of quantity and quality. The color of the fruit could give an indication of
state of deterioration, disease infestation and/or contamination (Oyewole, 2012)

Figure 3. (A) Bread on crucible before drying. (B) Bread on crucible after drying

Water constitutes about 40% of standard bread dough and over 35%of baked bread.
About 46% of the water in dough I associated with the starch, 31% with the protein, and 23%
with the pentosan gums. The water absorption of a wheat flour dough is governed, in practicw,
by the protein content and quality and by the extent to which the starch is damaged mechanicaly
(the greater damage, the greater the absorption) (Czuchajowska, Pomeranz, & Jeffers,
1988).The moisture content of freshly baked bread were 35 %. Moisture content varies in the
products baked with different techniques. For this reason, they are susceptible to

microorganisms which decrease their shelf life. Chief molds involved in the spoilage of bread
are Rhizopus nigricans with its white cottony mycelium and black dots of sporangia, the green
spored Pencillium expansum or Pencillium stoloniferum and Aspergillus niger with its greenish
or purplish brown to black conidial heads and yellow pigments diffusing into the bread.
Ropiness of bread is fairly common in home baked bread, especially during hot weather.
Ropiness is caused by Bacillus subtilis, Bacillus licheniformis and Bacillus panis. The spores
of these species can withstand high temperature during baking (Ayub, Wahab, & Durrani,
2003)

Figure 4. (A) Chips on crucible before drying. (B) Chips on crucible after drying

The pork rinds are reduced to a moisture content of less than 20% e.g. less than 15%
by weight. Moisture contents of between 5 and 15%, especially between 10 and 15% by weight
are preferred. The amount of free water in beef, pork, veal, and lamb varies from 30 to 50% of
the total moisture content, depending on the kind of meat and period of aging. A typical pork
rind product (chicharon) contains approximately 70% protein and 30% fat. Muscle contains
approximately 75% water. The other main components include protein (approximately 20%),
lipids or fat (approximately 5%), carbohydrates (approximately 1%) and vitamins and minerals
(often analyzed as ash, approximately 1%). Pork crackling are shelf-stable products made from
rendered fatty tissues. The process involves frying out (rendering) the fat from pieces of pork
fat. The protein-connective tissue matrix left after the fat is removed are the cracklings.
Cracklings are consumed as a snack food or used as a condiment. (Lusas & Rooney, 2001).

Figure 5. (A) Hotdog on crucible before drying. (B) Hotdog on crucible after drying

The USDA states that hot dogs must contain less than 10 percent water. The finished
products may not contain more than 30% fat or no more than 10% water, or a combination of
40% fat and added water. Up to 3.5% non-meat binders and extenders (such as nonfat dry milk,

cereal, or dried whole milk) or 2% isolated

soy protein may be used, but must be shown in the ingredients statement on the product’s label
by its common name.

Although hot dogs are fully cooked, those at increased risk of foodborne illness should
reheat hot dogs and luncheon meat until steaming hot before eating, due to the threat of
listeriosis. Listeria monocytogenes, the bacteria that cause listeriosis, can be found in the
intestinal tracts of humans and animals, and in milk, soil, and leaf vegetables. The bacteria can
grow slowly at refrigerator temperatures. Listeria monocytogenes can be in ready-to-eat foods
such as hot dogs, luncheon meats, cold cuts, fermented or dry sausage, and other deli-style
meat and poultry, soft cheeses and unpasteurized milk (Valentas, Rotstein, & R, 1997)