*Sample Preparation*:
Take a representative sample of chana dal and grind it, Ensure that the sample is neither too coarse nor too fine, the sample is well-mixed to account for any moisture variations.
*Weighing*:
Start by weighing an empty, clean, and dry moisture dish (usually made of aluminum or glass) accurately on a balance. Record its weight
*Sample Preparation*:
Take a representative sample of chana dal, ensuring it's properly mixed. Weigh the sample 5 gram, and record its weight
*Drying*:
Spread the sample evenly in the moisture dish, ensuring a uniform layer. Place the dish with the sample in an oven set to a temperature 130 °C.
*Drying Time*:
Allow the chana dal to dry in the oven for 2 hours. Ensure the temperature remains constant during this time.
Cooling:
After drying, remove the moisture dish from the oven and allow it to cool in a desiccator.
Weighing After Drying:
Weigh the dish with the dried chana dal. Record this weight.
Calculations:
Calculate the moisture content using the formula:
The result will give you the moisture content of the chana dal as a percentage. This method measures the moisture loss during drying and is commonly used for moisture determination in various food products.
