Moisture Analysis in Bakery and Confectionery Products and Calculation Explanation

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How to Analyse Moisture content in Bakery and Confectionery Products:

  

Moisture Analysis Explanation for Bakery and Confectionery Products in Gravimetric Method

 

This method is applicable for determination Moisture in Bakery and Confectionery products.

METHOD

Gravimetric analysis

           

APPARATUS

1.  Moisture dish - Made of porcelain, silica, glass, aluminum or stainless steel.
2.  Hot air oven Electric maintained at 105 ± 2°C
3.  Desiccator
4.  Weighing Balance     

Aluminum Moisture Dish

Sample preparation

In the case of powdered or Solid substances, mix the Sample of a whole pack and, if necessary. Further, grind in a clean and dry mortar to convert it into homogenous powder. Store the sample in a clean and dry air-tight glass or plastic container.

 For low moisture:

crisp products, such as biscuits, cookies, and rusks, etc., Break the contents of the whole pack into small pieces and subsequently, grind the pieces either in an electrically driven, clean. dry blender or in a clean and dry mortar to a near homogenous powder. Store the powdered sample in a dry air-tight glass or plastic container.

 For semi-moisture products:

cakes, bread, buns, etc. Cut the contents of the pack into small pieces with the help of clean dry scissors or a sharp-edged knife and further grind in an electrically driven dry blender taking care that the sample temperature does not rise above 45~ in the entire operation.

In the case of packs above 400 g, such as bread, slice them uniformly into thin slices with the help of a sharp-edged knife and take two slices from the center and two from each end leaving. The outermost end slices and proceed as described above. 

Moisture Analysis Procedure:

 Previously dried Moisture Dish in the oven maintained at 105 ± 2⁰C and weighed. Check carefully there is no water content and any other impurities present inside the moisture dish.

 Weigh accurately about 5 gm of sample in the moisture dish.

 Place the dish with its lid underneath in the oven maintained at 105 ± 1⁰C for 4 hours.

 After 4hours take the moisture dish and place it in the desiccator. Cool in the desiccator and weigh.

 Repeat the process of drying, cooling, and weighing at 30 minutes interval until the difference in two consecutive weighings is less than 1 mg.

 Record the lowest weight.

 

 CALCULATION

 Moisture % = (M₁ – M₂) X 100 / (M₁ – M)

 M₁   = mass, in g of the moisture dish with the material before drying the sample

 M₂   = mass, in g of the moisture dish with the material after drying the sample

 M     = mass in g of the empty moisture dish.

 

Calculation Example:

 

Initial or empty Moisture Dish Weight (M)                        = 88.7393 g

Initial Moisture Dish Weight + Sample Weight (M1)         = 93.8231 g

Sample Weight                                                                 = 5.0838 g

Final Moisture Dish Weight (M2)                                      = 93.3351 g    

  

Moisture %                              

 

= (93.8231 – 93.3351) X 100 / (93.8231 – 88.7393)

= (0.488) X 100 / 5.0838

= 48.8 / 5.0838

= 9.599 or 9.6 % 

 

REFERENCE

• IS 12711        
• FSSAI Manual for bakery and Confectionery Products