Moisture and Ash analysis

Question 1

Three types of water in food

Answer 1

Free water: easy to remove
Loosely bound: Possible additional layers around tightly bound
Tightly bound: Close interactions with food, hard to remove

Question 2

Factors important when obtaining, storing and preparing a sample for moisture analysis

Answer 2

Representative, Prevent moisture gain/loss, particle size reduction, container headspace, time to weigh

Question 3

Factors important in determining the technique to use for moisture analysis

Answer 3

What is measured, how water is removed/reacted/identified, assumptions, error, applicatons

Question 4

Purpose of sand in drying

Answer 4

Prevent surface crust formation and disperse the sample so evaporation of moisture is less impeaded

Question 5

Case hardening

Answer 5

process of hardening the surface of an object while allowing the components under the surface to remain soft forming a thin layer of crust. can be minimized by temp control, pans and covers and the sand pan technique

Question 6

vacuum oven

Answer 6

diagram

Question 7

wet basis vs. dry basis

Answer 7

moisture/wet weight * 100 = wet basis

moisture/dry weight * 100 = dry basis

Question 8

Ash analysis

Answer 8

measures the total amount of minerals