Abstract
The moisture (or total solids) content of foods is important to food manufacturers for a variety of reasons. This laboratory exercise includes moisture content determination by a variety of techniques on various food products: (a) forced draft oven; (b) vacuum oven, with and without the use of drying sand; (c) microwave drying oven; (d) rapid moisture analyzer; (e) toluene distillation; (f) Karl Fischer method; and (g) near-infrared analyzer. Results obtained can allow for evaluation of accuracy and precision, relative advantages and disadvantages of methods, and appropriate applications of methods.
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Resource Materials
AACC International (2010) Approved methods of analysis, 11th edn. (On-line). AACC International, St. Paul, MN
AOAC International (2016) Official methods of analysis, 20th edn. (On-line). AOAC International, Rockville, MD
Mauer LJ, Bradley RL Jr (2017) Moisture and total solids analysis, Ch. 15. In: Nielsen SS (ed) Food analysis, 5th edn. Springer, New York
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Acknowledgments
This experiment was developed in part with materials provided by Dr. Charles E. Carpenter, Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, UT, and by Dr. Joseph Montecalvo, Jr., Department of Food Science and Nutrition, California Polytechnic State University, San Luis Obispo, CA. Arizona Instrument Corp., Tempe, AZ, is acknowledged for its partial contribution of a Computrac moisture analyzer for use in developing a section of this laboratory exercise.
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Nielsen, S.S. (2017). Moisture Content Determination. In: Food Analysis Laboratory Manual. Food Science Text Series. Springer, Cham. https://doi.org/10.1007/978-3-319-44127-6_10
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DOI: https://doi.org/10.1007/978-3-319-44127-6_10
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Publisher Name: Springer, Cham
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Online ISBN: 978-3-319-44127-6
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