Vacuum Oven Method Moisture Content

The aim of this experiment is to determine the moisture content of a solid food sample by hot air oven method.

Vacuum oven method moisture content. It can also guide the analyst in deter mining the practical level of accuracy required. The optimum conditions for the determination of the moisture content of biological materials using a vacuum oven have been investigated. 6 1 2 moisture content of foods the moisture content of foods varies greatly as shown in table6 1 4. Determination of moisture content of food by hot air oven method.

The weight loss is calculated as moisture. The results are in close agreement with those obtained by method 44 40 01. The approximate expected moisture content of a food can affect the choice of the method of measurement. Moisture oven principle moisture in a weighed sample is removed by heating in an oven under specified conditions of time temperature and vacuum and the residual dry substance weighed note 1.

Alternatively lower temperatures can be used to remove the moisture e g. Moisture determination in cheese is a critical test for regulatory compliance functionality and economic reasons. The principle and the uses of hot air oven and the complete procedure of moisture content determination of food are discussed below. Water is a major constituent of most food products.

Do not overload an oven. Forced oven draft sample is rapidly weighed into a moisture pan and placed in the oven for an arbitrarily selected time if no standard method exists. In a convection oven the original sample is placed in the oven at a specified temperature and time. Moisture aacc international method 44 15 02 page 1 of 4 moisture air oven methods final approval october 30 1975.

Astm recognizes the oven method as the standard for testing moisture. Scope this method has a procedure applicable to corn starch corn sugar corn syrup. Once the product has finished drying the above equation is used to determine the moisture content. Methods of determining moisture content in foods oven drying methods.

70 o c instead of 100 o c and so problems associated with degradation of heat labile substances can be reduced. An oven in a humid tropical country will give results that are within 0 3 or 0 4 moisture content of and oven in a cold dry climate as long as 217 f is used. With oven drying the sample is heated under specified conditions and the loss of weight is used to calculate the moisture content of the sample. Four hours drying time was taken as a pre requisite to allow two determinations per day.

Application of the vacuum oven to moisture determination in biological materials abstract. If the oven temperature is too high some of the wood components can be driven off. When these are counted as moisture the indicated moisture content is too high. If the sample is heated at the same temperature drying can be carried out much quicker.