Heather Elia

Moisture Content Estimation

Abstract:
This experiment was used to determine the percent moisture content of different
food samples. Each food sample was weighed to approximately 5.00g each and
recorded. The samples were then placed in the oven for 7 hours at 110C and
then finally they were placed in desiccator. The initial and final recorded weights
were used to calculate the percent moisture of all the food samples. It was seen
in our results that the foods with the highest percent moisture content was the
lemon (96.02%) and the tomato (96.02%) and the food samples with the lowest
percent moisture content was the Cheez-It (2.20%) and the cereal (2.40%).
Introduction:
The purpose of this experiment was to determine the moisture content of
different food samples by using the oven drying method. Moisture determination
is one of the most important and most widely used measurements in the
processing and testing of foods. The moisture content is normally determined by
the air oven method. However, accurate determinations are often difficult since
the water present in foods is not all in the free state, various amounts may be
present in bound form. This method consists of measuring the weight loss by
foods due to the evaporation of water. Drying methods are generally used as
they give accurate results. We used the drying method for this purpose, I predict
that the cereal and the Cheez-Its would have the lowest percent moisture content
since they appear to have the highest shelf life out of all the food samples.

Materials:

Food samples of: Lemon,

Aluminum foil

Apple, Tomato, Potato, Beef,

Knife

Cucumber, Cereal, Cheez-It,

Cutting board

Oven

Desiccator

Chicken.

Scale

Heather Elia

Methods:
1.
2.
3.
4.
5.

Weigh, clean and dry aluminum dish.

Weigh 5 g (or approximately 5g) of finely chopped Food sample.
Keep it for drying in oven at 110 degree Celsius for 7 hours.
Cool in desiccator and weigh.
Calculate the percent moisture content using the recorded information.

Results:
Food Sample

Pre-cooking
After cooking
wt.
wt.
Lemon
5.03g
0.20g
Apple
5.01g
0.53g
Tomato
5.01g
0.20g
Potato
5.03g
0.95g
Beef
5.04g
1.16g
Cucumber
4.98
0.22g
Cereal
5.01g
4.89g
Cheez-It
5.01g
4.90g
Chicken
5.03g
1.00g
Highest % moisture content: Lemon-96.02%
Lowest % moisture content: Cheez-It- 2.20%

% Moisture Content
96.02%
89.42%
96.01%
81.11%
76.98%
95.58%
2.40%
2.20%
80.12%

FORMULA:
CALCULATIONS:
% Moisture Content =
Wt. of Moisture
x 100
Wt. of Food Sample

% Moisture Content=
W2 - W3 x 100
W2 - W1
W1 = Wt. of Empty Dish
W2 = Wt. of Dish + Food Sample
W3 = Wt. of Dish + Dried Sample

CALCULATIONS:
Lemon
% Moisture Content = (0 + 5.03g) - (0 + 0.20g) x 100 = 96.02%
(0 + 5.03g) - (0)
Apple
2

Heather Elia

% Moisture Content = (0 + 5.01g) - (0 + 0.53g) x 100 = 89.42%

(0 + 5.01g) - (0)
Tomato
% Moisture Content = (0 + 5.01g) - (0 + 0.20g) x 100 = 96.07%
(0 + 5.01g) - (0)
Potato
% Moisture Content = (0 + 5.03g) - (0 + 0.95g) x 100 = 81.11%
(0 + 5.03g) - (0)
Beef
% Moisture Content = (0 + 5.04g) - (0 + 1.16g) x 100 = 76.98%
(0 + 5.04g) - (0)
Cucumber
% Moisture Content = (0 + 4.98g) - (0 + 0.22g) x 100 = 95.58%
(0 + 4.98g) - (0)
Cereal
% Moisture Content = (0 + 5.01g) - (0 + 4.89g) x 100 = 2.40%
(0 + 5.01g) - (0)
Cheez-It
% Moisture Content = (0 + 5.01g) - (0 + 4.90g) x 100 = 2.20%
(0 + 5.01g) - (0)
Chicken
% Moisture Content = (0 + 5.03g) - (0 + 1.00g) x 100 = 80.12%
(0 + 5.03g) - (0)
* We did not measure out an empty dish so our calculations were based on the
zeroing of the scale*

Discussion:
Moisture Content is necessary for optimum processing of foods. Moisture content
control greatly influences the physical properties and product quality of nearly all
substances and materials at all stages of processing and final product existence.
So, it must be known in determining the nutritive value of food, in expressing
results of analytical determinations on uniform basis, making sure product is
consistent and in meeting compositional standards or laws which is why this

Heather Elia
experiment is helpful and important. Within the experiment it was found that the
lemon had the highest percent moisture content and the cheez-it had the lowest
percent moisture content. The cheez-it had the lowest percent moisture content,
which shows that the food is drier, indicating that it has less water within the
product. Water is one of the most important components of food because it
influences the stability, wholesomeness and shelf life of a product. This means
that the cheez-it would have a longer shelf life than a lemon would. The lemon
had higher percent moisture content, which is one reason why the shelf life is
shorter and can spoil easily. It can produce mold quickly because of the high
moisture and moisture is required for chemical reactions and for micro-organism
growth since excessive moisture can accelerate these types of deterioration.
Water is important in fruits in vegetables even though it can spoil faster because
too little water may injure the quality of the fruits or vegetables because they will
lose their commercial value by wilting. Human error could occur, if the food was
placed in the oven for to long or if it wasnt placed in the desiccator immediately
after. It doesnt seem to me that human error could have occurred within this
experiment. This experiment is important and helpful (especially within
manufacturers) because proper moisture content is essential for maintaining
fresh, healthy foods. If a food is too moist or too dry, it may not be suitable to eat
and will not taste as good as it would if it had the correct moisture content.

Acknowledgements:
Professor Lisa Lucente
My Group Members
Bibliography:
Lecture Moisture Content Estimation PowerPoint slides made by
Professor Lisa Lucente
Moisture Content Estimation Worksheet