Food Moisture and Ash Analysis of Flour.pptx

Moisture and Ash analysis method for food products.

1. Principle C irculating hot air inside the oven chamber dries the sample and removes all moisture, on the basis of which moisture and solids are calculated. Moisture Analysis

2. Apparatus

3. Take China dish, heat at 130 ± 3 C, cool it and weigh. Take 5 g of crushed sample in China dish . Transfer China dish along with sample in hot air oven and keep at 105 C for 24 hours. 4 . After the moisture is completely evaporated, place C hina dish and sample in desiccator and weigh the dried sample. Procedure

4. Calculate loss in weight by using the following equation. % Moisture = Loss in weight after drying /initial weight of sample × 100 Calculation

5. Determining moisture content is an essential first step in analyzing wheat or flour quality since this data is used for other tests. Flour millers adjust the moisture in wheat to a standard level before milling. Moisture content of 14 percent is commonly used as a conversion factor for other tests in which the results are affected by moisture content. Significance of moisture analysis

6. Tempering of Wheat To add water in wheat grains to adjust recommended moisture content Formula Water Required= (1- 100-Req. M/100-Orig. M)* Wt. of grains

7. Moisture is an indicator of grain storability and stability Flour with high moisture content (>14.5%) attracts insects, bacteria, and mold All of above-mentioned pests cause deterioration during storage. Low moisture content wheat/flour is more stable during storage. Moisture content might also be an indicator of profitability in milling. Flour is sold by weight, grain is bought by weight, and water is added to reach the standard moisture level before milling. The more water added, the more weight and profitability gained from the wheat. Wheat with too low moisture, however, may require special equipment or processes before milling to reach the standard moisture level. Significance of moisture analysis

8. Principle It is based on combustion of organic material, present in food, at high temperature using the muffle furnace. Ash Determination

9. Crucible Muffle furnace Sample Apparatus

10. Procedure

11. Weigh it again to calculate the ash percentage using the following formula. % Ash = Weight of ash × 100 Weight of sample Calculation

12. The ash content in wheat and flour has significance for milling. Millers need to know the overall mineral content of the wheat to achieve desired or specified ash levels in flour. Since ash is primarily concentrated in the bran, ash content in flour is an indication of the yield that can be expected during milling. Significance of ash analysis