Moisture Content of Food MaterialsBiological and Agricultural Engineering: GR5-8 2/1

Summer Institute for Engineering and Technology Education

Biological and Agricultural Engineering -- Grades 5-8: Module 2

Moisture Content of Food Materials

INTRODUCTION

In designing systems or equipment for producing, handling, or processing food, water is often an important factor. Water affects the properties of the food. Therefore, it is important for Biological and Agricultural Engineers to know the moisture content of food. The moisture changes may affect the way food is handled.

MATERIALS

 The Summer Institute for Engineering and Technology Education, University of Arkansas 1995. All rights reserved.

Moisture Content of Food MaterialsBiological and Agricultural Engineering: GR5-8 2/1

  • Small food processor
  • balance
  • weighing container
  • drying oven or microwave oven
  • spatula
  • knife
  • food materials supplied by teacher

 The Summer Institute for Engineering and Technology Education, University of Arkansas 1995. All rights reserved.

Moisture Content of Food MaterialsBiological and Agricultural Engineering: GR5-8 2/1

PROCEDURE

On a separate sheet of paper write your observations.

1)Each group will examine their food material. Take your material and record its appearance.

2)Estimate the percentage of your food you think is water.

3)Cut your material into small pieces. Drop it into the food processor. Process the material using the food processor.

4)Find the mass of your weighing container.

5)Add about ten (10) grams of the processed food to the container. Record the total mass of the container and the food.

6)Place the container and food in the oven. Dry for fifteen (15) minutes.

7)Remove the container from the oven with the food and find its mass.

8)Repeat step 7 until a constant mass is obtained. Constant mass is when two masses are the same after heating.

9)Find the percentage of water that was present in your fruit or vegetable. Follow the example given by your teacher to find the percentage.

QUESTIONS

1)What is the difference between your calculated water content and your estimated amount?

2)What might cause different groups to get different moisture percentages for the same food type?

3)Will two different types of the same fruit or vegetable have the same amount of moisture? Explain your answer.

 The Summer Institute for Engineering and Technology Education, University of Arkansas 1995. All rights reserved.