Section 2. Determination of moisture ◼ 1. Drying methods ◼ The procedures for determination the moisture content specified in food standards generally involve thermal drying methods. ◼ The material is heated under carefully specified conditions and the loss of weight is taken as a measure of the moiture content of the sample
Section 2. Determination of moisture ◼ 1. Drying methods ◼ The procedures for determination the moisture content specified in food standards generally involve thermal drying methods. ◼ The material is heated under carefully specified conditions and the loss of weight is taken as a measure of the moiture content of the sample
◼ Drying methods are: ➢ Simple ➢ Relatively rapid ➢ Simultaneous analyses of large numbers of samples
◼ Drying methods are: ➢ Simple ➢ Relatively rapid ➢ Simultaneous analyses of large numbers of samples
Preconditions of drying methods ◼ Water is the only volatile material. ◼ Water can be removed drastically. ◼ During heating, weight loss caused by chemical reactions in other components can be ignored
Preconditions of drying methods ◼ Water is the only volatile material. ◼ Water can be removed drastically. ◼ During heating, weight loss caused by chemical reactions in other components can be ignored