FE 271 Food Chemistry Laboratory Experiment 1 PDF

FE 271 FOOD CHEMISTRY LABORATORY EXPERIMENT 1 DETERMINATION OF MOISTURE CONTENT What is the aim of the experiment? To determine moisture content of some food products by different methods such as infrared drying, vacuum drying, oven drying and distillation method. Untuk menentukan k...

FE 271 FOOD CHEMISTRY LABORATORY EXPERIMENT 1 DETERMINATION OF MOISTURE CONTENT What is the aim of the experiment? To determine moisture content of some food products by different methods such as infrared drying, vacuum drying, oven drying and distillation method. Untuk menentukan kadar air beberapa produk makanan dengan metode yang berbeda seperti pengeringan inframerah, pengeringan vakum, pengeringan oven, dan metode distilasi. Why is a food moisture content important? Water is the main ingredient of many foods and water content must be known for nutritional and quality control reasons. Air adalah bahan utama dari banyak makanan dan kandungan air harus diketahui untuk alasan nutrisi dan kontrol kualitas. Dilution of substance such as milk, beer, cream, and butter has long been a common adulteration, which is illegal and must tested for. Pengenceran bahan seperti susu, bir, krim, dan mentega telah lama menjadi hal yang umum pemalsuan, yang ilegal dan harus diuji untuk. Why is a food moisture content important? In processed and frozen foods, water can be picked up at different stages and this must be Pada makanan olahan dan beku, air dapat diambil pada tahap controlled. yang berbeda dan ini harus dikontrol. The quality of dried foods often depends on the levels of moisture left in them (eg. milk powder), so their moisture content must be determined. Kualitas makanan kering sering kali tergantung pada tingkat kelembapan yang tersisa di dalamnya (mis. susu bubuk), sehingga kadar airnya harus ditentukan. Forms of water in foods Water exists in 3 forms in foods: 1. Bulk or Free water: is lightly entrapped and therefore easily seperated from food mudah terperangkap dan karena itu mudah by evaporation or drying dipisahkan dari makanan dengan penguapan atau pengeringan 2. Absorbed water: is phsically bound as monolayer the surface of the food constituents.secara fisik terikat sebagai monolayer permukaan makanan konstituen. 3. Bound water: chemically bonded as water crytallization or as hydrates terikat secara kimiawi sebagai kristalisasi air atau sebagai hidrat Methods of moisture determination Drying method Metode pengeringan Distillation method Metode distilasi Chemical method Metode kimiawi Instrumental Method Metode Instrumental Procedure Crush or cut your food samples Obtain glass petri dish (previously heated to o 105 C for several hours and stored in a dessicator) Weigh about 2-3 g of the crushed food sample into preweighed dish.  A B C Place dishes in a (A) Drying oven at 105 oC (B)Vacuum oven at 650 mm-Hg 70 oC (C) Infrared dryer (5 min) Transfer them to a desiccator after 60 min (for A and B) and to cool, then weigh them accurately. Replace the dishes into the drying oven for 30 min, then remove them to a desiccator and cool to room temperature before re-weighing accurately. Repeat the drying, cooling and weighing until constant weight is achieved. For toluene distillation method Weigh accurately about 5 g of white cheese in the flask Insert the flask to the distillation system Toluene Distillation  Wheat flour Macaroni Drying oven Biscuit Vacuum oven Tomato paste Infrared dryer Tomato Vacuum oven White cheese Distillation method Calculation Calculation for distillation method Moisture content (%) = (𝑉/𝑊1) × 100 V = volume water (mL) W1 = weight of sample before drying (g) Calculate the percent moisture content of your sample in wet and dry bases! Discussion Give a brief information about your sample (e.g. its composition). Why you choose the method that you used? Compare your result with TSE or Codex. Explain if your result is in the range or not. If it is not in the legal range, explain the possible reasons of different finding. DATA SHEET Sample name: Weight of empty petri: Weight of sample: Weight of empty petri and dried sample: Weight of dried sample: Submitted by: Submitted to: Group: Group members: