DRYING METHOD

Microwave Oven

Principle

Microwave lay between infrared and commonly used radio waves. The frequency range

for microwave of electromagnetic spectrum is between 0.3-300 GHz. Microwave energy can be

transformed into heat when dielectric substances converted into atomic motion and exposed to

microwave radiation. Microwave oven involves microwave radiation that can be divided into

dipolar polarization and ionic conduction mechanisms. Conduction and dipolar polarization are

both sources of microwave heating mechanism [ CITATION Jam15 \l 1033 ].

Microwave oven usually absorbed most of the water, fats and sugar and they are directly

converted into atomic motion and motion is converted into heat. The moisture content of the

food sample is calculated by the weight loss after it is heated using microwave oven. Microwave

oven is applying microwave energy to heat the food sample [CITATION Nie10 \l 1033 ].

Furthermore, microwave oven method is the first technique that is accurate and rapid to obtain

the moisture content.

Procedure

The instrument is turning on and warming up. The microwave oven was set the time and

temperature at 105°C. Then, leaving the food sample in the oven for several hours and allow it to

dry by radiation energy. The food sample is then place in a desiccator to allow it cool and weight

the sample and calculated the percentage of moisture loss to obtain the moisture content in a

sample [ CITATION Nie10 \l 1033 ].

Rapid Moisture Analyzer

Principle

The food sample is placed on an aluminum pan or filter paper of a digital balance before

it is heated under controlled high heat condition. The heating range of rapid moisture analyzer is

between 25-275°C. Moisture analyzer required short time period to dry the food sample between

a few or over a dozen of minutes only. Minimized time required allow reducing the risk of low

quality of the product [ CITATION Kow18 \l 1033 ].

The moisture analyzer automatically measures the moisture content of the food sample. It

is also measures the weight loss to calculate the percentage moisture or solids [ CITATION Nie10 \l

1033 ]. Moisture content of the food sample can be determined rapidly, accurate and this

technology is more convenience compared as others drying method.

Procedure

Firstly, the instrument was turning on and warming up. Select the type of the test material

such as vegetables and fruits. Then, the instrument is tare before placing the food sample on the

aluminum pan. The sample is tested and waited until the moisture analyzer absorbs all the water

content in food by heating [ CITATION Nie10 \l 1033 ]. Moisture analyzer operation consists of

simultaneous weighing and heating of the sample at the same time. Lastly, the result obtained is

the moisture content of the food sample [ CITATION Kow18 \l 1033 ].

REFERENCES
Jamil Anwar, Umer Shafique, Waheed-uz-Zaman, Rabia Rehman, Muhammad Salman, Amara Dar, et al.
(2015). Microwave Chemistry: Effect of Ions on Dielectric Heating in Microwave Ovens. Arabian
Journal of Chemistry, 100-104.

Kowalska, M., Janas, S., & Woźniak, M. (2018). Innovative Application of The Moisture Analyzer for
Determination of Dry Mass Content of Processed Cheese. Heat and Mass Transfer, 1-10.

Nielsen, S. S. (2010). Determination of Moisture Content. In S. S. Nielsen, Food Analysis Laboratory

Manual (pp. 22-23). Boston, MA: Springer.