Rayat Shikshan Sanstha’s

Karmaveer Bhaurao Patil College, Vashi.

Food Technology
PRACTICAL MANUAL

Program- F. Y. B.Voc Semester- I

Practical Title- Determination of proximate composition of foods.

Experiment No. 1 (A) Date

Aim- To determine the moisture content in food (Using hot air oven).

Principle- Moisture content is important for shelf-life and storage. Very high moisture
content (greater than 14.5%) attracts mold, bacteria, and insects, all of
which can result in storage issues or baking quality deterioration.

Requirement- 1. Hot air oven

2. Petri Dish / Aluminum Dish
3. Weighing balance
4. Desiccator
5. Food Sample – Groundnut, Soya bean

Procedure:
1 : Weigh an empty dry Aluminum dish / Petri Dish and note the weight as (W1).

2 : Take 5-10gm of sample in dish and weight again note the weight as (W2).

3 : Transfer in oven at 1050 C temperature for 2 hrs or till the weight becomes constant.

4 : Take out dish and transfer the sample in a desiccator for cooling and weight again (W3).

Result-

Conclusion /
Discussion

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 Rayat Shikshan Sanstha’s
Karmaveer Bhaurao Patil College, Vashi.
Food Technology
PRACTICAL MANUAL

Program- F. Y. B.Voc Semester- I

Practical Title- Determination of proximate composition of food

Experiment. No. 1 (B) Date

Aim- To determine the oil content in oil seeds.

Requirement- Soxhlet apparatus, Hexane, Ground nut, Soya bean

Procedure:
Weigh 10 g of sample (Remove moisture from the oil seed by keeping in oven at 1300 0 C for 10-
1 :
20 min) and transfer it into the thimble (small pouch).

2 : Close the thimble with cotton and transfer the tube in Soxhlet apparatus.

3 : Add sufficient volume of solvent into the round bottom flask (150 ml).

4 : Attach the Soxhlet tube with the condenser.

5 : Start heating of solvent gently for 4 to 10 hours.

6 : Repeat the cycle 10 to 15 times.

Remove the flask and evaporate the solvent by keeping it in oven or water bath (No direct
7 :
heat).

Result-

Conclusion /
Discussion

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 Rayat Shikshan Sanstha’s
Karmaveer Bhaurao Patil College, Vashi.
Food Technology
PRACTICAL MANUAL

Program- F. Y. B.Voc Semester- I

Practical Title- Determination of proximate composition of food.

Experiment No. 1 (C) Date

Aim- To determine the total ash content in food.

Principle- Ash is an inorganic material left after the destruction of organic material
completely present in the food. Ash is a measure of mineral content and is used
to grade flour into different varieties.

Requirement- 1. Silica Dish

2. Muffle furnace
3. Desiccator
4. Food Sample – Groundnut, Soya bean

Procedure:
1 : Weigh an empty dry Silica dish and note the weight.

2 : Take 5-10gm of sample.

3 : Keep the dish in muffle furnace; at 6000 C until the clean ash is obtained (It takes 5-8 hrs).

4 : Take out the dish from furnace, cool it in desiccator and take the weight.

Result-

Conclusion /
Discussion
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Rayat Shikshan Sanstha’s

Karmaveer Bhaurao Patil College, Vashi.
Food Technology
PRACTICAL MANUAL

Program- F. Y. B.Voc Semester- I

Practical Title- Determination of proximate composition of food.

Experiment. No. 1 (D) Date

Aim- Determination of Crude Fiber

Principle- The crude fiber content is commonly used to measure nutritive value of
food product to detect quality and quantity of adulteration. The crude fiber
consists largely of cellulose and lignin (97%) and some mineral materials. It
represents only 60-80% of cellulose and 4-6 % of lignin. During the acid and
alkaline hydrolysis oxidative hydrolytic degradation of cellulose and in some
amount of lignin is carried out. The residue obtained after final filtration is
weighed, incinerated, cooled and weighed again. The loss in weight gives
the crude fiber content.

Requirement- Sample: Soya bean, Groundnut

Reagents: Petroleum ether or ether, 0.0255 N H2SO4, 0.313 N NaOH
Miscellaneous: Bumping chips, muslin cloth, pH litmus paper

Procedure:
Extract 2gm of sample, smash it and then add 20ml petroleum ether or ether in conical
1 : flask to remove fat for 30mins (Initial boiling temperature 35-38ºC and final temperature
of 52ºC.)

Boil the dried sample (crude fat free sample) with 200ml of 0.0255 N H 2SO4 for 30mins
2 :
with bumping chips.

3 : Filter through muslin cloth and wash with boiling water until washings are free from acid.

4 : Check the acid wash drain with pH litmus paper to confirm washing end point (pH-7).

5 : Boil the residue with 200ml of 0.313N NaOH for 30mins.

6 : Filter through the muslin cloth and wash with 25ml of boiling H 2SO4 and 25ml of alcohol
 (50% concentration).

7 : Remove the residue & transfer to prewashed silica dish (W 1).

8 : Dry the residue for 2hours at 130ºC and cool it in desiccators and pre-weight (W 2).

9 : Ignite for 30mins at 600º C in muffle furnace, cool and weigh (W 3).

Calculations-

Percent crude fiber content = Loss in weight on ignition (W2 - W1) - (W3 - W1) X 100
Weight of sample

Result-

Conclusion /
Discussion

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