DEPARTMENT OF HEALTHCARE PROFESSIONAL

YFS20301P
FOOD CHEMISTRY AND BIOCHEMISTRY

PRACTICAL 1:

DETERMINATION OF MOISTURE CONTENT

LAB
INDIVIDUAL HANDS-ON MARKS
REPORT TOTAL
ID NO
STUDENT’S NAME Marks MARKS
NURUL NURSHAFIKA BINTI MOHD
012023070560
NORDIN

012023070141 MELVIN RAJ A/L THIVYANATHAN

012023020244 NAVHIN A/L CHANDRA SEGARAN

NUR HANNAH AJLAA BINTI

012023071524
MUHAMAD NASARRUDDIN
NOR MARYAM BINTI AHMAD
012022090609
TAJUDIN

LECTURER DR. SITI ZAHARAH ROSLI

LAB PRACTICAL DATE 6TH MARCH 2024

SUBMISSION DATE 13TH MARCH 2024

 TABLE OF CONTENT

NO. CONTENT PAGE NUMBER

1. A) INTRODUCTION 2

2. B) OBJECTIVES 3

3. C) MATERIALS AND METHODS 3

4. D) RESULT 6

5. E) DISCUSSION 7

6. F) CALCULATION 9

7. G) QUESTIONS 11

8. H) CONCLUSION 13

9. I) REFLECTION 14

10. J) REFERENCES 15

1
 A) INTRODUCTION

Food Products' taste, texture, weight, appearance, and shelf life are all influenced by
their moisture content. A food material's physical qualities can be negatively impacted by even
minor deviations from a specified standard. For instance, materials that are overly dry may
have an impact on the final product's consistency. On the other hand, too much moisture
during production could cause food products to clump together or get stuck in the pipe
systems. Additionally, as the total water content rises, the rate of microbial development also
does, potentially leading to spoilt batches that need to be disposed of. Water, on the other hand,
is another cheap element that increases the product's weight. Therefore, for a food maker,
getting the ideal moisture analytical value is crucial financially(Yvonne Appoldt and Gina
Raihani 2017).
Over thirty percent of fresh food may be wasted after harvest in underdeveloped
nations. Quantitative, qualitative, and economic losses follow harvest losses (Gustavsson,
Cederberg, Sonesson, van Otterdijk, & Meybeck, 2011). Moreover, food waste has been found
to be accountable for 6- 10% of greenhouse gas emissions caused by human activity
(Gustavsson et al., 2011). These losses after harvesting are primarily caused by microbial
development that is influenced by moisture. This growth can render food unsafe for human
consumption, resulting in disease or even death. Numerous variables, including pH,
temperature, and water activity (Aw), affect the rate of microbial development. A
mathematical calculation of the amount of water available for biological reactions is called
water activity (Government of Manitoba, 2017). It is believed to be the most crucial element
for microbial growth (Prior, 1979). A food product's total water content is measured and
typically reported as a percentage of its weight on a wet basis. This is known as moisture
content, or water content.
Numerous methods have been developed to make it easier to verify the moisture
content in different samples because moisture determination is so crucial (Mathlouthi, 2001).
Among the methods are the dielectric constant, Karl Fisher, oven, and chemical processes. The
sample is heated to a certain temperature and time when utilising the oven technique. The
sample's moisture content will be determined once it has dried. The oven technique is the
industry standard for measuring moisture. The disadvantage of this method is that accurate and
trustworthy results may not be obtained for up to 24 hours. Chemical alterations may happen
when samples with a high carbohydrate content are dried in an oven.

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 B) OBJECTIVES

To identify the amount of moisture present in various food samples

C) MATERIALS AND METHODS

MATERIALS
▪ Food samples: white bread, cocoa powder, black pepper, sponge cake
▪ Mortar and pestle
▪ Analytical balance
▪ Desiccator
▪ Crucibles
▪ Tong
▪ Spatula
▪ Oven
▪ Tissue (roll)
▪ Hand glove

METHODS

The oven was set to preheat and kept constant at 105°C.

The crucible and its cover was cleaned and dried in an oven.

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 By using a thong the crucible and its lid was placed in the desiccator to cool.
While it was cooled down, the sample was crushed using pestle and mortar.

The crucible with its cover was placed on an analytical balance to be quickly and precisely
weighed.

The crucible was placed back in the desiccator along with its cover.

The crucibles were taken out and the weighing process was done to get a constant reading.

Two to five grams of each sample was added to the crucible mentioned earlier.

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 The crucibles, lids, and samples were placed in the oven for 24 hours.

Using a Thong, the covered crucible was taken out and placed in the desiccator.

After cooling down, the crucible was weighed together with the cover and sample.
All weights were recorded.

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 D) RESULTS

WEIGHT AFTER WEIGHT PICTURE OF WEIGHT

NAME OF
SECOND SAMPLE + PRODUCT AFTER AFTER
SAMPLES
DESICCATOR (g) CRUCIBLE (g) BAKED HEATED (g)

Sponge
108.08 111.48 110.94
cake

Figure 1.0

Cocoa
101.78 104.80 104.61
powder

Figure 2.0

White bread 102.57 106.08 105.01

Figure 3.0

Black
101.71 104.76 104.40
pepper

Figure 4.0

Sponge
cake 101.11 104.38 103.85
duplicate
Figure 5.0

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 E) DISCUSSION

Food samples are the most frequently used samples in the food chemistry lab.
Examples of these samples include lipids, proteins, and carbohydrates, which can be used to
observe and determine a variety of measurements and reactions. The goals for this practical
purpose are to determine the moisture content of various food samples and to get
knowledgeable about the oven drying process for determining food sample moisture content.
The measurement of a food's total water content, or moisture content, usually received as a
percentage (%) based on the weight of the samples. However, a measurement known as water
content can be used to determine the total amount of water in a sample of food. This
characteristic involves any form of water, both liquid and gaseous. As a result, the water
content is typically valued higher than the moisture content.

The determination of moisture content can be done in two different methods, the
oven-drying method and Karl-Fisher Titration. The oven-drying method is utilised for this
practical purpose to determine the moisture content of food samples. This method, which is
largely used in food chemistry labs, involves removing moisture from the sample and
weighing the remaining solids to determine the moisture content. Heating by convection with
forced or circulated hot air is how the oven drying method is done. When compared to other
approaches, oven drying operations offer very equal accuracy and moisture ranges. There are
several advantages of using oven-drying methods. Firstly, this method is considered as a
low-cost and easy method. Secondly, it is a fast and efficient way to dry items. The high heat
in the oven helps to remove moisture quickly, reducing drying time compared to other
methods. Additionally, oven drying can help preserve the colour, flavour, and texture of the
items being dried. However, the disadvantages of using this method are it is a time
consuming method as the food samples need to spend an overnight in the oven and it isn't
appropriate for all kinds of food samples. On the other hand, Karl-Fisher Titration is a
method that is used for foods with low moisture content and or high in protein and sugar,
such as chocolates and dried fruits.

In this lab practical of moisture content determination, there are a total of four
different food samples that were used which are sponge cake, black pepper, cocoa powder
and bread. The sponge cake, black pepper, cocoa powder and bread was crushed into small
pieces, to increase its surface area and thus determine the moisture content efficiently.

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During this practical laboratory, a sample of sponge cake, black pepper, cocoa powder and
bread was used in determining the moisture content, using the oven-drying method. The
samples were placed in crucibles. In the crucible, the black pepper samples weighed 104.76g
as the constant weight. The samples were then weighed back after take out from the
desiccator and it was 101.71g. Then the samples were dried in the oven at 105 °C for at least
24 hours. Then, the weight of the black pepper samples was 104.40g.

The moisture content for the black pepper is 10%. As for cocoa powder, the weight of
the sample in the crucible before drying is 104.80g, while the weight after drying is 104.61g.
The moisture content for the cocoa powder sample is 5%. Meanwhile, the weight of the
sponge cake sample is 111.48g, while the weight after drying is 110.94g. The moisture
content for sponge cake is 1%. Besides that, the weight of the bread sample before drying is
106.08g, while the weight after drying is 105.01g. The moisture content for the bread sample
is 18%. Meanwhile, the weight of the duplicate sponge cake sample before drying is 104.38g,
while the weight after drying is 103.85g. The moisture content for the duplicate sponge cake
sample is 8%.

Taking precautions is important for preventing errors and achieving better results. For
this lab practical, one of the precaution steps that needs to be followed by all students is to
wear hand gloves and use thongs when putting and removing crucibles in or from the
desiccator and removing the hot crucibles from the oven after it has been turned off. Besides
that, the crucibles containing samples should not be left exposed to the air when cooling, thus
need to be left in the desiccator. This is to prevent the atmosphere from absorbing the air from
food samples and to preserve the moisture content of the food samples. Finally, the crucibles
should be labelled clearly and correctly to avoid any confusion when the crucibles are being
taken out from the oven and also during the weighing of samples in the crucibles.

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 F) CALCULATION

WEIGHT MOISTURE CONTENT (%)

WEIGHT BEFORE
AFTER BAKED
BAKED (g)
(g) % of wet-weight = a-b x 100
SAMPLES
a
CRUCIBLE + Where a = weight of sample used
CRUCIBLE SAMPLE
SAMPLE b = dry weight of sample

a = 3g
b = 110.94 - 108.08
= 2.86g
Sponge
108.08 3 110.94 % of wet-weight = 3g - 2.86g x 100
cake
3g
= 0.05 x 100
3g
= 1%

a = 3g
b = 104.61 - 101.78
= 2.83g
Cocoa
101.78 3 104.61 % of wet-weight = 3g - 2.83g x 100
powder
3g
= 0.17 x 100
3g
= 5%

a = 3g
b = 105.01 - 102.57
= 2.44g
White
102.57 3 105.01 % of wet-weight = 3g - 2.44g x 100
bread
3g
= 0.56 x 100
3g
= 18%

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 a = 3g
b = 104.40 - 101.71
= 2.69g
Black
101.71 3 104.40 % of wet-weight = 3g - 2.69g x 100
pepper
3g
= 0.31 x 100
3g
= 10%

a = 3g
b = 103.85 - 101.11
= 2.74g
Sponge
cake 101.11 3 103.85 % of wet-weight = 3g - 2.74g x 100
duplicate 3g
= 0.26 x 100
3g
= 8%

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 G) QUESTIONS

1. What role does moisture determination play in food analysis?

Determining the moisture content in food is crucial for various reasons. It is important for us
to understand if the food will stay fresh and tasty. Understand how stable food products are,
physically and chemically. Food’s shelf life can be estimated by measuring how much water is
in food. Moisture content also affects how safe food is from harmful bacteria. It’s also
important to ensure food safety standards are met and that goods are correctly labelled and
stored. Moisture content helps food manufacturers keep their products consistent and high
quality.

2. Compare the oven drying method with other methods for determination of moisture
content in food?

Oven drying method involves placing the sample in an oven at a specific temperature for a
certain period to evaporate the moisture content. For example, in this experiment, samples are
placed in an oven and let it stay for at least 8 hours, drying it out at 105°C. However, time
consuming may cause chemical changes in certain samples, especially those high in
carbohydrates. Accurate moisture determination is crucial for ensuring the safety of food
products. High moisture levels can create an environment conducive to bacterial growth,
potentially leading to foodborne illness. In contrast, low moisture content can inhibit microbial
growth but may also affect the overall quality and sensory attributes of the food.

Another method that can determine the moisture content in food is the microwave method,
which is a bit more modern method. Microwave drying offers a significant advantage in terms
of speed compared to the oven method. The rapid heating of samples in the microwave can
drastically reduce drying times, often completing the process in minutes rather than hours. The
uneven distribution of microwave energy within the sample can lead to variations in moisture
content measurements, requiring careful calibration.

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 3. Why is constant weight important?

Constant weight is important when drying food to find its moisture content. It is also important
for meeting legal requirements in food labelling, establishing food dry weight. Constant
weighing is a process of measuring the weight of something regularly during an experiment.
This helps to track any changes in various factors, such as weight caused by things like
evaporation or reactions. By constantly weighing the substance, researchers can accurately
determine the amount of change and make any needed adjustment.

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 H) CONCLUSION

In conclusion, all objectives were successfully achieved. The proper way to weigh
crucible and prepare samples was learned. Moisture is an essential component of most food
products, making it one of their most important characteristics. The sample is subjected to
specific baking conditions in an oven, and the weight loss method is used to determine the
sample's moisture content. Because air rises when warmed by a heated sample, which leads
to convection currents that make the mass presented unstable. From this experiment the
moisture content of the sponge cake is 1% where it shows that sponge bread has a very low
moisture content compared to other samples. This proves that the oven drying method is very
effective in finding the moisture content of the food sample.

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 I) REFLECTION

1. NURUL NURSHAFIKA BINTI MOHD NORDIN

For this lab 1 practical class, this was my first time entering the class and I learned so many
things about food chemistry and biochemistry. It was hard for me because I needed to
communicate and do everything with my classmates. My group mates were very cooperative
with me and we did everything together. But, sometimes there were a lot of misunderstandings
during practical class but we solved it together.

2. MELVIN RAJ A/L THIVYANATHAN

In this lab class, I learned how to use the dessicator, and I'm quite pleased with the results. Not
only that, I also just knew that there is an oven for the lab usage. On the other hand, I learned
that most food items contain water. My team and I worked in harmony during the lab session
and was thorough with our work.

3. NAVHIN A/L CHANDRA SEGARAN

For this practical session, we as a group accomplished the task to determine the moisture
content in different food samples. Additionally, I learned how to use the oven drying method
and desiccator too. We as a team did a great job by helping each other during lab practicals
and cooperated well.

4. NUR HANNAH AJLAA BINTI MUHAMAD NASARRUDDIN

For this session, I learned a lot of new experiments and good team work skills because I work
in a group. My team is very supportive and helps each other, especially me who always asks a
lot about things I don't understand, lab reports and so on .

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J) REFERENCES

Determining Moisture Content - Food Quality & Safety. (2020, July 21). Food Quality

& Safety.

https://www.foodqualityandsafety.com/article/determining-moisture-content/

Madhu. (2020, April 24). Difference between moisture content and water content.
Compare the Difference Between Similar Terms.
https://www.differencebetween.com/difference-between-moisture-content-and-water-c
ontent/

Water content determination - oven drying method. (n.d.). Soil Mechanics - Civil
Engineering - Elementary Engineering Library.
https://www.elementaryengineeringlibrary.com/civil-engineering/soil-mechanics/water
-content-determination-oven-drying-method

What is moisture content analysis? | Scientist Live. (n.d.).

https://www.scientistlive.com/content/what-moisture-content-analysis
News-Medical. (2023, July 18). Karl Fischer versus Loss-On-Drying.
https://www.news-medical.net/life-sciences/Karl-Fischer-versus-Loss-On-Drying.aspx

Zambrano, M. V., Dutta, B., Mercer, D. G., MacLean, H. L., & Touchie, M. F. (2019).
Assessment of moisture content measurement methods of dried food products in
small-scale operations in developing countries: A review. Trends in Food Science and
Technology, 88, 484–496. https://doi.org/10.1016/j.tifs.2019.04.006

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 TASK DELEGATION

NO. NAME TASK

1. NURUL NURSHAFIKA BINTI ● Results

MOHD NORDIN ● Calculations

2. MELVIN RAJ A/L THIVYANATHAN ● Introduction

● Objective

3. NAVHIN A/L CHANDRA SEGARAN ● Discussion

● Conclusion

4. NUR HANNAH AJLAA BINTI ● Materials

MUHAMAD NASARRUDDIN ● Methods

5. NOR MARYAM BINTI AHMAD

● Questions
TAJUDIN

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