Moisture Removal in Sample Drying
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Questions and Answers

What can lead to erroneous and irreproducible results when determining moisture content?

  • The type of water present in the sample (free vs. bound)
  • Clumping and surface crust formation during drying (correct)
  • Decomposition of heat-sensitive components
  • Elevation of the boiling point of water due to solutes

    • How can one prevent clumping and surface crust formation during the drying of a sample?

  • Ensure the sample is ground as finely as possible
  • Add dried sand to the sample (correct)
  • Ensure the sample is in a thin layer during drying
  • Increase the drying temperature

    • What factor determines the rate and extent of moisture removal from a sample?

  • The presence of solutes in the sample
  • The type of water present in the sample
  • The temperature of the drying process
  • The size and shape of the sample (correct)

    • What is the effect of the presence of solutes in a sample on the boiling point of water?

    <p>It increases the boiling point of water</p> Signup and view all the answers

    What is the effect of high drying temperatures or prolonged drying on the food components in a sample?

    <p>It can cause decomposition of heat-sensitive components</p> Signup and view all the answers

    Why is it necessary to use alternative methods to determine moisture content in foods with significant volatile components?

    <p>Because flavors and odors can be lost during traditional heating methods.</p> Signup and view all the answers

    What is the purpose of drying high moisture food samples in two stages?

    <p>To prevent spattering of the sample and accumulation of moisture in the oven.</p> Signup and view all the answers

    Why are aluminum pans typically used in moisture content analysis of food samples?

    <p>Due to their high thermal conductivity and cost-effectiveness.</p> Signup and view all the answers

    What is the main reason for using sample pan lids during a moisture content analysis?

    <p>To prevent spattering of the sample, which could lead to weight loss.</p> Signup and view all the answers

    Why is spattering considered undesirable in the drying process of food samples?

    <p>It can lead to weight loss and carry away other food constituents.</p> Signup and view all the answers

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