University of Science and Technology

of Southern Philippines

DETERMINATION OF MOISTURE CONTENT

Experiment No. 2

Bangga, P.1, Baquiran, A.K.2, Bonglay, P.A.3, Manla, T.A.4, Masong, A.R.5, Olaer, L.J.6,
Landiao, M.A.7*
1Department of Food Science and Technology, University of Science and Technology of Southern Philippines
Email of corresponding author: banggap@yahoo.com

Abstract

The determination of Moisture Content or determination of Percent Moisture on

Banana (Musa) is done using Air Oven Dryer and Moisture Analyser. The effects of air
oven dryer on moisture content determination of banana was studied and compared
to the results gathered using the moisture analyser. It is very evident that using the
air oven method took some time to have a constant weight in order to arrive to an
accurate moisture percentage. On the other hand, the moisture analyser took only
forty-five minutes and gave an accurate result. Overall, the results for both methods
is seemingly near to each other compared to the theoretical moisture percentage of
banana (musa).

I. Introduction

The amount of water present in the sample
expressed as a percentage of the original
weight is referred to as the moisture content.
The moisture content which results from
oven drying method and moisture analyser
depends on the type of food used as sample.
The sample being tested for its moisture
content is Banana or Musa. Two set-ups
were prepared with each containing five to
ten grams of mashed banana in each petri
dish. The trials were calibrated before
proceeding to drying.

Oven drying method is widely used in the II.C. Experimental Procedures

analysis of moisture content. The weight loss
due to the removal of water by heating under
specific conditions is considered here. The
loss of weight due to drying is considered as
a measure of the moisture content of the
sample. Through here we can solve for the
percentage equivalent of the data.
II. Materials And Method
II.A. Equipment
The equipment/s used in the experiment
were the following: Air Oven Dryer
maintained at 110C, Moisture Analyser
maintained at 110C and Analytical Balance.
II.B. Materials
For the Air Oven method, prepare two set-
ups of your sample and label it trial 1 and
trial 2. Place five to ten grams of the
sample in the petri dish using an analytical
balance to get accurate results. Let it
calibrate to the room temperature for one
hour. Then the sample is placed inside the
oven with a temperature of 110C for two
hours. At the end of this drying period,
remove the sample and cool in the desiccator
for at least thirty minutes then weigh again
in the analytical balance. Record the data
gathered. Repeat drying process as much
until constant weight is achieved in two
successions. Calculate the percent moisture
based on the constant weight obtained.
 Table 3. Comparison of Experimental and
For the moisture analyser, prepare sample Published Moisture Content of the Banana
and place five to ten grams in the plate
provided in the analyser. Set it up to 110C Variable Published Experimental Percent
for forty-five minutes. Record the percent (dried) Moisture Moisture Error
Content of Content (%)
moisture. Banana
(%)
III. Results and Discussion Dish 1 70.48 % 4.02 %
+
III.A. Results sample
Dish 2 74% 71. 82 % 2.95 %
Table 1. Shows the weight of the petri dish +
pre-dried and sample preparation prior to the sample
air oven method with sample.
The results of the Moisture Analyser is now
Variable Weight (g) Weight of compared to the Air-Oven Method. See table
(pre-dried) wet sample 4.
(g)
Dish 1 44.0581 Alternative method: Moisture Analyzer
Dish 1 49.3703 5.3122 Temperature: 110 C
+sample Time: 45 minutes
Dish 2 49.2834 Weight of sample: 5.3429
Dish 2 + 55.0407 5.7573
sample Table 4. Comparison of Conventional and
Alternative determination of Moisture
Table 2. Shows the summary of using the Air Content
Oven Dryer as of moisture determination
Variable Moisture Content
Variabl
e
Weight
of dried
Moistur
e
(dried) Of Banana (%)
Dried sample Content Conventional Alternative
(g) (%)
Dish 1 70.98 69.82
Dish 45.60 45.59 45.59 1.541 90.98
+sample
1+ 48 99 47 7 %
sam Dish 2 71.82 69.82
ple + sample
Dish 50.91 50.90 50.90 1.622 71.82
2+ 08 67 06 63 % III.B. Calculations
sam
ple Moisture % =

100

=
100

w = wet weight
d = weight after drying

Sample size, g
=[ + ()]
()
III.C. Discussion
Air Oven drying is used in the determination
of moisture in this experiment. Water is
removed due to heating at 110C and loss of
weight is due to the evaporation of water
from the banana. Moisture content is a
measurement of the amount of water or Aw
in a substance. The determination of
moisture in food is done for many purposes
such as assessment of quality, quality
control, quality assurance, detection and
estimation of adulteration, conformity with
food standards and other statutory
requirement, calculation of total food solids
content, assessment of stability, shelf life
and storage life.
Possible errors using Oven-Drying method
would be drying temperature, relative
humidity, particle size of sample, handling
method, amount of sample, type of
evaporating dish, variation in temperature
inside the oven.
Moisture Analyzers consists of two important
component, a balance and a heater. The
sample is placed in the moisture analyser and
the balance captures the initial weight. An
infrared heater is used to heat the sample.
When the sample no longer loses weight the
instrument shuts off the heat and uses final
weight to calculate moisture.
IV. Conclusion
The air-oven method is too time consuming
and effort exerted was extreme in finding the
moisture content of the sample. On the other
hand, the moisture analyser is very
convenient and easy to use. It not only
showed fast results but also precise and
accurate moisture percentage of the banana.
Several errors were seen throughout the
experiment, to minimize these error various
precautions should be taken. Such as, using
of tongs in carrying the dish and sample,
oven should be placed near desiccator and
students should practice keen laboratory
ethics to minimize human error.
V. References
Pearson, David. 1976, The Chemical Analysis
of Foods, 4th ed. By H.E. Cox
Nollet, M.L., Toldra, F., 2015, Handbook of
Food Analysis, 3rd ed. By CRC Press
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