In this article, we will talk about measurement of dried fruit and nut moisture content by analyzer scale. According to standard 672 of the Iranian Standards Organization, AOAC 22.013, and ISO 665: 2000, there are various methods to measure the moisture content of nuts, kernels, and dried fruits. This article talks about the simplest method to determine moisture content.
Nuts are one of the best foods and snacks with many benefits for the body due to their nutrients, vitamins, minerals, omega 3, protein, fiber, useful metals such as calcium and potassium, and antioxidants.
The existence of extra moisture in dried fruits and nuts increases microbial growth and reduces the products’ shelf life. Therefore, the amount of the available moisture should be measured.
The existed content in kernels and nuts such as pistachios, pistachio kernels, almonds, hazelnuts, walnuts, walnut kernels, and seeds, such as sunflower seeds, is measured using the introduced method in this article.
This is a proper method for substances that do not have a high sugar content and do not change their nature by heat. This method is not proper for dried fruits such as apples, peaches, pears, bananas, and similar ones that have a high sugar content and are used for pistachios, almonds, walnuts, and so on.
The basis of this method is using a moisture analyzer scale based on the thermal process.
One of the most important and sensitive laboratory tasks is weighing materials. Laboratory scales are generally designed to be accurate to 1 mg to 10 mg. One of the laboratory scales is a moisture analyzer. It works on the permanent measurement of materials by their reduced moisture chronically which is mostly used in the chemical and industrial laboratories with high accuracy. The existed moisture is evaporated in this scale using a lamp and heating the samples. Then, the moisture content is measured after calculating the lost weight of water.
Required laboratory for measurement of dried fruit and nut moisture:
- A moisture analyzer scale
- Aluminum plate
- Mill
Test method
Mill a specific amount of sample and powder it. Pour about 5 g of this power on the aluminum plate of the moisture analyzer and record the moisture percentage shown on the screen of the device after setting the temperature program and the specified time.
If the sample is burnt in the scale at the set temperature and time, you should repeat the test. If the sample is burnt again by each repetition, this test method is not proper for your sample and you should select the other 3 test methods:
- The best way to measure the moisture of nuts in the laboratory
- Measuring moisture of dried fruit by Dean Stark distillation method
- Determination of dried fruits moisture content
to measure the moisture content of nuts and dried fruits according to your sample type.
Furthermore, you should read the device manual before using it.
Ref:
Measurement of dried fruit and nut moisture by analyzer scale