DEPARMENT OF NUTRITION AND FOOD SCIENCE

FOSC 401(FOOD CHEMISTRY AND ANALYSIS LABORATORY)

PRACTICAL ONE(1): WATER IN FOODS

NAME: SUMAILA CYRIL ISSAH

ID: 10924110

GROUP: 6A

DATE: 16TH OCTOBER, 2023.

AIMS

• To determine the water content in various food samples.

• To calculate the monolayer value of various food samples.

INTRODUCTION

One of the most important and widely used measurements in food processing and food testing is

the determination of moisture content. Water content is the proportion of water present in a given

sample (Food), expressed as a percentage of the total mass or weight (Bazin, 2015). Water

content is a critical factor in food quality, stability, and preservation. Basically the methods used

to determine moisture content in food samples are by using drying oven method and Drying

method by using the moisture analyzer. There are several ways to find out how much water is in

food. They might be divided into many categories. The direct procedures, which include

distillation and drying, are designed to quantify the water content. The actual methods among

them gauge the volume of water extracted or the mass loss noticed following water's separation

from a product's other ingredients. Chemical processes are predicated on a specific response of

the sample's water. Both methods can be used in together (Isengard, 2012).

The monolayer value is the amount of water that is strongly adsorbed to the surface of a food

product. It is considered to be the value at which a food product is the most stable. A high

monolayer value indicates that the food product is more resistant to moisture adsorption and

spoilage. Sorption isotherms are an important tool when formulating food to achieve specific

qualities and attributes (Bell and Labuza, 2012). It describes the relationship between the water

content of the substance and the relative humidity of the ambient air at a particular temperature.

Understanding the water content in food samples is vital for the food industry, as it directly

impacts product quality and shelf life. Water content affects taste, texture, microbial growth, and

overall product stability. In addition, calculating the monolayer value provides insights into how

food samples interact with moisture, which can aid in the development of effective storage and

preservation strategies.
PROCEDURE

All procedures were followed as stated in the Food Science Laboratory Practicals Handbook.

Food Chemistry and Analysis Laboratory. (Ayernor, 2003). Edition Three. Pages 10& 11.
RESULTS

Table 1: A Table Showing the Equilibrium Moisture Contents of Wheat at Various Equilibrium

Relative Humidity

Equilibrium Moisture

Water activity (aw) Content

0 0

0.1 7.5

0.3 10.5

0.5 12.5

0.7 14.3

0.8 16.4

0.95 24.8

Table 2: Sorption Isotherm of Wheat Using Values from TABLE 1 With Equilibrium Moisture

Content as Y-Axis and Water Activity as X-Axis

 BET VALUE

E.M.C RH% Aw

7.5 10 0.1 0.015

10.5 30 0.3 0.041

12.5 50 0.5 0.080

14.3 70 0.7 0.163

16.4 80 0.8 0.244

24.8 95 0.95 0.766

Graph 1
 Sorption Isotherm Plot of Wheat at 77°F
30
Equilibirum Moisture Content
(g water/ 100g wheat)

25
24.8
20

15 16.4
14.3
10 12.5
10.5

5 7.5

0
0 0.1 0.2 0.3 0.4 0.5 0.6 0.7 0.8 0.9 1
Water Activity (Aw)

Graph 2

BET Value plot of Wheat at 77°F

0.900

0.800 0.766

0.700

0.600
BET Value

0.500
f(x) = 0.703254793888776 x − 0.174511797288226
0.400

0.300 0.244
0.200 0.163
0.080
0.100 0.041
0.015
0.000
0 0.1 0.2 0.3 0.4 0.5 0.6 0.7 0.8 0.9 1

Water Activity (Aw)

Table 3. A Table Showing the Equilibrium Moisture Contents, Water Activity and BET Value of

Rice Milled at Various Equilibrium Relative Humidity

BET VALUE

¿]

E.M.C RH% Aw

7.6 20 0.2 0.033

10.3 40 0.4 0.065

12.6 60 0.6 0.119

15.4 80 0.8 0.260

18.1 90 0.9 0.497

23.6 100 1

Graph 3
 Sorption Isotherm Plot of Milled Rice at 77°F
25
Equilibirum Moisture Content

23.6
(g water/ 100g milled rice)

20

18.1
15
15.4

12.6
10
10.3

7.6
5

0
0 0.2 0.4 0.6 0.8 1
Water Activity (Aw)

Graph 4

BET Value plot of Milled Rice at 77°F

0.600

0.497
0.500

0.400
BET Value

f(x) = 0.592955323738915 x − 0.149185067011649

0.300 0.260

0.200
0.119
0.100 0.065
0.033

0.000
0 0.2 0.4 0.6 0.8 1

Water Activity (Aw)

Table 4. A Table Showing the Equilibrium Moisture Contents, Water Activity and BET Value of

Soy Beans at Various Equilibrium Relative Humidity

BET VALUE

¿]
E.M.C RH% Aw

5.5 20 0.2 0.045

7.1 40 0.4 0.094

9.3 60 0.6 0.161

14.8 80 0.8 0.270

18.8 90 0.9 0.479

0 100 1
Graph 5

Sorption Isotherm Plot of Soy Beans at 77°F

20
18 18.8
16
Equilibirum Moisture Content
(g water/ 100g soy beans)

14 14.8
12
10
8 9.3

6 7.1
4 5.5

2
0
0 0.2 0.4 0.6 0.8 1
Water Activity (Aw)

Graph 6

BET Value plot of Soy Beans at 77°F

0.600
0.479
0.500

0.400
BET Value

f(x) = 0.55397140106507 x − 0.11137636138258

0.300 0.270

0.200 0.161
0.094
0.100 0.045

0.000
0 0.2 0.4 0.6 0.8 1
Water Activity (Aw)
Table 6: A Table Showing the Equilibrium Moisture Contents, Water Activity and BET Value of

Bread at Various Equilibrium Relative Humidity

BET VALUE

¿]
E.M.C RH% Aw

1.8 20 0.2 0.139

4.4 40 0.4 0.152

7.7 60 0.6 0.195

12.3 80 0.8 0.325

16 90 0.9 0.563

0 100 1
Graph 7

Sorption Isotherm Plot of Bread at 77°F

18
16
16
Equilibirum Moisture Content

14
(g water/ 100g bread)

12
12.3
10
8
7.7
6
4
4.4
2
1.8
0
0 0.2 0.4 0.6 0.8 1
Water Activity (Aw)

Graph 8

BET Value plot of Bread at 77°F

0.600 0.563

0.500

0.400 f(x) = 0.534726567965711 x − 0.035558911971761

0.325
BET Value

0.300
0.195
0.200 0.152
0.139

0.100

0.000
0 0.2 0.4 0.6 0.8 1

Water Activity (Aw)

Table 7 A Table Showing the Equilibrium Moisture Contents, Water Activity and BET Value of

Macaroni at Various Equilibrium Relative Humidity

BET VALUE

¿]
E.M.C RH% Aw

6.9 20 0.2 0.036

6.5 40 0.4 0.103

12 60 0.6 0.125

15.6 80 0.8 0.256

18.1 90 0.9 0.497

0 100 1
Graph 9

Sorption Isotherm Plot of Macaroni at 77°F

20
18
Equilibirum Moisture Content

18.1
16
(g water/ 100g macaroni)

14 15.6
12
10 12

8
6 6.9 6.5
4
2
0
0 0.2 0.4 0.6 0.8 1
Water Activity (Aw)

Graph 10

BET Value plot of Macaroni at 77°F

0.600
0.497
0.500

0.400
f(x) = 0.566453122274807 x − 0.125054048500767
BET Value

0.300 0.256

0.200
0.125
0.103
0.100
0.036

0.000
0 0.2 0.4 0.6 0.8 1

Water Activity (Aw)

Table 8. A Table Showing the Equilibrium Moisture Contents, Water Activity and BET Value of

whole Rice at Various Equilibrium Relative Humidity

BET VALUE

¿]
E.M.C RH% Aw

8 20 0.2 0.031

10.9 40 0.4 0.061

13.3 60 0.6 0.113

15.2 80 0.8 0.263

19.1 90 0.9 0.471

0 100 1
Graph 11

Sorption Isotherm Plot of Whole Rice at 77°F

25
Equilibirum Moisture Content

20
(g water/ 100g whole rice)

19.1
15
15.2
13.3
10 10.9
8
5

0
0 0.2 0.4 0.6 0.8 1
Water Activity (Aw)

Graph 12

BET Value plot of Whole Rice at 77°F

0.500 0.471
0.450
0.400
0.350 f(x) = 0.573327871774571 x − 0.144618942105963
0.300 0.263
BET Value

0.250
0.200
0.150 0.113
0.100 0.061
0.050 0.031

0.000
0 0.2 0.4 0.6 0.8 1

Water Activity (Aw)

Table 9 A Table Showing the Equilibrium Moisture Contents, Water Activity and BET Value of

Peaches (Dried) at Various Equilibrium Relative Humidity.

BET VALUE

¿]
E.M.C RH% Aw

1.5 20 0.2 0.167

4.6 40 0.4 0.145

11 60 0.6 0.136

25.1 80 0.8 0.159

0 90 0.9

0 100 1
Graph 13

Sorption Isotherm Plot of Dried Peaches at 75 °F

12
(g water/ 100g dried peaches)
Equilibirum Moisture Content

10

0
0 0.2 0.4 0.6 0.8 1
Water Activity (Aw)

Graph 14
f(x) = NaN x + NaN
BET Value plot of Dried Peaches at 75°F
12.000

10.000

8.000
BET Value

6.000

4.000

2.000

0.000
0 0.2 0.4 0.6 0.8 1 1.2

Water Activity (Aw)

Table 9 A Table Showing the Equilibrium Moisture Contents, Water Activity and BET Value of

Prunes (Dried) at Various Equilibrium Relative Humidity

BET VALUE

¿]
E.M.C RH% Aw

3.9 20 0.2 0.064

9.5 40 0.4 0.070

16.1 60 0.6 0.093

27.7 80 0.8 0.144

0 90 0.9

0 100 1
Graph 15

Sorption Isotherm Plot of Dried Peaches at 75 °F

12
(g water/ 100g dried peaches)
Equilibirum Moisture Content

10

0
0 0.2 0.4 0.6 0.8 1
Water Activity (Aw)

Graph 16

BET Value plot of Dried Peaches at 75°F

0.160
0.144
0.140
f(x) = 0.131948783674531 x + 0.0269881173358277
0.120

0.100 0.093
BET Value

0.080 0.070
0.064
0.060

0.040

0.020

0.000
0 0.2 0.4 0.6 0.8 1

Water Activity (Aw)

 CALCULATIONS

Therefore, BET equation is;

𝑚(1𝑎−𝑤𝑎𝑤) = 𝑚𝑚1𝐶𝐵 + (𝑚𝐶𝐵𝑚−𝐶1𝐵) 𝑎𝑤

When compared to that of the straight line, (y=mx +c) we obtain

𝑦= 𝑎𝑤

𝑚(1−𝑎𝑤)

Slope,m = (𝑐𝐵 − 1)/𝑚𝑚𝐶𝐵

Intercept,c = 1/ 𝑚𝑚𝐶𝐵

To calculate the water activity of each food product the following formula is used.

𝑎𝑤 = 100 𝑅𝐻

This makes the water activity of all the food products are 0.2, 0.4, 0.6, 0.8, 0.9, 1.

To calculate the monolayer value of each food product,

𝑚𝑚 = 𝑖𝑛𝑡𝑒𝑟𝑐𝑒𝑝𝑡1 +𝑠𝑙𝑜𝑝𝑒

From the BET plot graph, the gradient (m) and intercept (c) are provided in the equation of a

straight line;

For milled rice, y=0.593x -0.1492

Therefore, for rice(milled), when m= 0.593 and c= -0.1492

Hence 𝑚𝑚 = 0 . = 2.25

Therefore, monolayer value for milled rice = 2.25

For soybeans, y= 0.554x – 0.1114

𝑚𝑚 = 0 .554−10.1114 = 2.26

Therefore, monolayer value for soyabeans = 2.26

For wheat, y= 0.5207x – 0.1249

𝑚𝑚 =
0 .5207−1 0.1249 = 2.53

Therefore, monolayer value for wheat = 2.53

For bread, y=0.5347x – 0.0356

𝑚𝑚 = 0 . = 2.00

Therefore, monolayer value for bread = 2.00

For macaroni, y= 0.5665x – 0.1251

𝑚𝑚 = 0 . = 2.26

Therefore, monolayer value for macaroni = 2.27

For peaches, y= -0.0152x + 0.1594

𝑚𝑚 = = 6.93

Therefore, monolayer value for peaches = 6.93

For whole grain rice, y= 0.5733x – 0.1446

𝑚𝑚 = 0 . = 2.33

Therefore, monolayer value for whole grain rice = 2.33

For prunes, y= 0.1319x + 0.027

𝑚𝑚 = 0 . = 6.29

Therefore, monolayer value for prunes = 6.29

DISCUSSION
The analysis of water content and monolayer value in food samples has yielded valuable insights

into the moisture characteristics of these materials. Monolayer value is defined as the amount of

water that is strongly adsorbed to the surface of a food product. It is considered to be the value at

which a food product is the most stable. A high monolayer value indicates that the food product

is more resistant to moisture adsorption and spoilage. The findings show that the monolayer

values of grains and cereals, including bread, macaroni, milled rice, soybeans, and wheat, vary

from 2.00 to 2.53. This is because they contain a significant quantity of comparatively

hydrophobic (water-repellent) carbohydrates. Among the fruits and vegetables with relatively

high monolayer values (6.29–6.33) are prunes and peaches. This is due to the fact that they

contain a large number of water-soluble compounds, such sugars and acids, which attract water

molecules. Whole grain rice has a little higher monolayer value than milled rice. This is because

the bran layer of whole grain rice contains more water-soluble compounds than the endosperm of

milled rice. A food product's monolayer value is a crucial determinant of its stability. A food

product that has a greater monolayer value is less likely to absorb moisture and deteriorate. This

is because the monolayer's water molecules are firmly attached to the food product's surface and

are not easily accessible for microbial development or other chemical reactions (John, 2017).

Variations in monolayer values can be related to the structure and content of certain dietary

items. Products having a high fiber content, including whole grain rice and prunes, usually have

higher monolayer values because fiber has the ability to absorb and hold moisture. Processed

foods, such as bread and macaroni, may have lower monolayer values because to their refined

nature, making them more prone to moisture.

Foods with BET values greater than 0.3 are often regarded as having a high-water activity and

being more prone to spoiling. Food items are categorized as low water activity foods and are less

likely to deteriorate if their BET values are less than 0.3. At a relative humidity of 20% and a

water activity of 0.2, cereals and grains (milled rice, soybeans, wheat, and macaroni) have

comparatively low BET values (0.031-0.045). This is due to the fact that they have a large

amount of relatively hydrophobic (water-repellent) carbohydrates. On the other hand, the BET

values of fruits and vegetables (peaches and prunes) are often higher (0.139-0.167). The

environment's low relative humidity and water activity will lessen the quantity of water that

adsorbs to these food products' surfaces. The BET valve for grains and cereals is between 0.23 to

0.27 with 80% relative humidity and 0.8 water activity, but the fruit's value is around 0.15.

Taylor (2016) states that as relative humidity rises, a food product's BET value rises as well. This

occurs as a result of airborne water molecules adhering to the food product's surface. More water

molecules will adsorb to the food product's surface when the relative humidity rises, increasing

the BET value.

According to the findings, the sorption isotherm of the different food components rose along

with the rise in water activity. Food items with higher water activity often have higher sorption

isotherms, meaning that at a given relative humidity, they will absorb more water from the

surrounding environment. The sorption isotherm represents the rate at which water is adsorbed or

desorbed from a food product, whereas the water activity establishes the equilibrium water

content of a food product at a specific temperature. Water activity, therefore, has a big impact on

a food product's sorption isotherm.

CONCLUSION

To sum up, measuring the amount of water and monolayer value in food samples is an essential

step in enhancing food safety, quality, and customer satisfaction. sorption isotherm creation and

BET analysis are essential techniques that contribute in the development of suitable storage and

preservation strategies by offering crucial insights into the moisture sorption properties of

different food items.

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