Moisture Analysis

Question 1

Moisture in materials refers to

Answer 1

all constituents that evaporate when the sample is heated, thereby leading to weight loss

Question 2

Constituents include in moisture in materials

Answer 2

Water
Oil/Fat
Alcohol
Flavorings
Decomposition Products

Question 3

Free Water

Answer 3

Water retains its physical properties acts ad dispersing agent

Question 4

Adsorbed Water

Answer 4

Water that is attached to the surface of molecules like polysaccharides and proteins

Question 5

Bound Water

Answer 5

Water that is physically trapped within crystals, such as crystalline starch, or other substances in food

Question 6

Moisture can affect what

Answer 6

Perishability
Shelf-life
Physical/Chemical properties
Texture/flavor/etc.
Price

Question 7

Thermogravimetry

Answer 7

the method used for extracting moisture from a sample by heating and determining the resulting loss of weight using a balance/scale

Question 8

For effective drying air should be

Answer 8

Hot, dry and moving

Question 9

Calculations for %Moisture

Answer 9

initial weight - final weight/ initial weight * 100

Question 10

Sources of Error (Moisture Analysis)

Answer 10

Particle size
Volatile compounds present
Lipid Oxidation
Splattering
Improper storage
etc.

Question 11

Total Solid

Answer 11

A measure of the amount of material remaining after all the water has been evaporated

Question 12

Calculations for total solid%

Answer 12

% total solids = m dried/m initial * 100

% total solids = 100 - % moisture

Question 13

Drying Methods Techniques

Answer 13

1. Evaporation (Oven drying etc.)
2. Distillation
3. Chemical (Karl-Fisher Titration)

Question 14

Types of Ovens

Answer 14

Forced Draft Oven
Vacuum Oven
Convection Oven
Microwave Drying Oven
Rapid Moisture Analyzer