Total Moisture Determination AOAC Official Method 925.10 Air Oven Method

Name: Rhomelei Kathe A.
Lucero Group Name: Happy Four
Date Performed: November 15, 2011 Date Submitted: November 22, 2011 Exercise # 1
Total Moisture Determination AOAC Official Method 925.10 Air Oven Method I Introduction: Food is a necessity to man, to avoid the scarcity of food new technology is sought to determine in extending the shelf life of the food. One way of lengthening its shelf life is to prevent the growth of microorganism supported by the free water available, to support its nutrition. This is known as the moisture content of the food. Moisture content is the percentage of water in the total weight of the food (wiki.answers, 2011). It can be determined in various methods such as oven- drying, distillation, chemical and physical method. In this exercise the method used is air-oven method. Air oven method is a method used to remove moisture by drying the sample at a specified temperature for a specified duration (Agrawal, 2007). This is one of the methods used to determine the total moisture of the sample. Basically determining the total moisture content of the food is used to determine the total ash, fat, fiber, protein and carbohydrate content of the food sample. Air oven method is a very effective method since AOAC, Association of Official Analytical Chemists, approved the use of the method in determining moisture for food which has 50% and below moisture content. In this exercise, one of its objectives is to determine the total moisture of the sample using air oven method and to understand its principle as well.
II Materials: Sample: Star Jumbo Hotdog Dish Analytical Balance Oven Thermometer Desiccator
III Method:
IV Results: Table 1. The total moisture content of star jumbo hotdog using air oven method.
CRUCIBLE NUMBER % MOISTURE CONTENT TOTAL MOISTURE CONTENT
1 2 3
59.39% 55.82% 56.09%
57.1%
V Discussion of Result: Moisture content of the food sample is related to the water activity by the sorption isotherm of a food. The relationship is very complex and unique for each of the product due to different interactions between the water and the solid components at different moisture contents (Belitz, 1999). An increase in water activity is almost accompanied by an increase in water content, but in a nonlinear fashion. There are three types of moisture foods this are low, intermediate, and high moisture food (Aqualab, 2011). Low moisture food is dehydrated up to 90 to 98% of moisture. Basically, foods that are freeze dried. Candies, chocolate, roasted coffee, dried fruits and vegetables, oil and fats are examples of low moisture food. On the other hand, Intermediate moisture foods are
products that are stable at room temperature. It does not undergo thermal processing and can be eaten without rehydration. IMF has a water activity that ranges from 0.65 to 0.85 containing 20 to 40% of moisture. Pudding, cakes, jams, jellies, and honey are example of IMF. Lastly, high moisture food is storable for 3-8 months even without refrigeration. These new technologies are based on a combination of inhibiting
factors to combat the deleterious effects of microorganisms in fruits, including additional factors to diminish major quality loss in reactions rates. Slight reduction of water activity (aw 0.94-0.98), control of pH (pH 3.0-4.1), mild heat treatment, addition of preservatives (concentrations 1,500 ppm), and antibrowning additives were the factors selected to formulate the preservation procedure. Desiccated coconut and oats are two example of high moisture food. As seen in table 1, the total moisture of the samples from three trials was obtained. About 57.1%. The sample used was star jumbo hotdog which pronouncedly high in moisture content. Based on the result obtained it can be observed that the sample (Star Jumbo Hotdog) has 57.1 % water content and about 42.9% are its solid content which constitutes the total ash, fat, fiber, protein and carbohydrate of the following sample. Hence, in determining the total moisture of the food sample do not necessarily function as an indicator for food stability since foods with the same water content differ in their perishability, although moisture content is at least partly due to difference in the way that water is associated with other constituents in a food. Water is tightly associated with other food constituents is less available for microbial growth and chemical reactions to decomposition. So it can be said that water activity is better indication for food perishability than moisture content (Nielsen, 2010).
VII Conclusion: As seen in the result gathered it can be concluded that the moisture content of Star Jumbo Hotdog is high compared to its preferred water content which 26% of water content. A study has been made that almost all hotdogs comprises 50% water by weight which can be accounted that all hotdogs contained other tissue types (bone and cartilage) not related to skeletal muscle; brain tissue was not present (Prayson,
BE,2009). More so, some of the brands of hotdog mislead consumers with the connotation they advertise in their product, were in fact about 57% of it is water. It can also be concluded that water content is not reliable indicator of food stability hence; water activity is better indicator, which measure the state of water in food commonly used in correlation with food safety and quality.
VIII References: Belitz,H.D.,Grosch and P.Scieberie. Food Chemistry.2nd Revised Edition 1999.Spinger.21 November 2011. Extension of the Intermediate Moisture Concept to High Moisture Products. Agriculture and Consumer Protection. 21 November 2011. Retrieved at <http://www.fao.org/DOCREP/005/Y4358E/y4358e07.htm> Moisture Sorption- Isotherms. 2365 NE Hopkins Court Pullman, WA 99163 USA. 21 November 2011. Retrieved at <http://www.aqualab.com/education/moisture-sorption-isotherms/ > Nielsen, Suzanne S. Food Analysis. 21 November 2011. Retrieved at <book.google.com.ph?books? id=D9RwcUKQsHsC&pg=PA101&da=moisture+content+and+water+activity&hl=en&ei> P.K Agrawal. Handbook of Seed Testing. 21 November 2011. Retrieved at <http://seednet.gov.in/Material/Handbook_of_seed_testing/Chapter%207.pdf > Prayson, BE. Applying morphologic techniques to evaluate hotdogs: what is in the hotdogs we eat? 2009. 21 November 2011. Retrieved at <http://www.ncbi.nlm.nih.gov/pubmed/18325469> What does Moisture Content Mean. 21 November 2011. Retrieved at <http://wiki.answers.com/Q/What_does_moisture_content_mean IX Calculation
% Moisture Content = Wt. Of raw sample Wt. Of moisture lost TRIAL 1: 5.1335/3.0487 X 100 = 59.39% TRIAL 2 5.0251/ 2.8049 X 100 = 55.82% TRIAL 3 5.0257/ 2.8191 X 100 = 56.09%
X 100
Average Moisture Content of the three trials: (59.39% + 55.82% + 56.09%) / 300 = 57.1%

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Total Moisture Determination AOAC Official Method 925.10 Air Oven Method

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Name: Rhomelei Kathe A.

Lucero Group Name: Happy Four

59.39% 55.82% 56.09%

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