Moisture test is required for ghee to ensure its quality and shelf life.
* Moisture dish (aluminum, nickel, or stainless steel)
* Desiccator
* Hot air oven
* Analytical balance
Procedure:
1. Weigh accurately about 10 grams of ghee into the moisture dish.
2. Place the dish in the hot air oven at 105 ± 1°C for 1 hour.
3. Remove the dish from the oven, cool in a desiccator, and weigh.
4. Repeat steps 2 and 3 until two successive weighings do not differ by more than 1 mg.
Calculation:
Moisture and volatile matter % = (M1 - M2) / (M1 - M) * 100
Where,
* M1 = Mass in g of dish with ghee before drying
* M2 = Mass in g of dish with ghee after drying
* M = Mass in g of empty dish
Interpretation:
The moisture content of ghee should not be more than 0.3% as per AGMARK and 0.5% as per FSSR regulations. If the moisture content is higher than the permissible limit, it indicates that the ghee may not be of good quality and may have a shorter shelf life.
Precautions:
1. The moisture dish should be clean and dry before use.
2. The ghee sample should be representative of the entire batch.
3. The oven temperature should be maintained at 105 ± 1°C.
4. The desiccator should contain an efficient desiccant, such as anhydrous calcium chloride.
5. The dish should be cooled to room temperature before weighing.
If you are unsure about how to perform the moisture test, it is best to have it done by a qualified laboratory.
Why Ghee required moisture test?
Moisture test is required for ghee to ensure its quality and shelf life. High moisture content in ghee can lead to the following problems:
Microbial growth: Moisture provides a favorable environment for the growth of microorganisms, such as bacteria and yeast. This can cause ghee to spoil and become unsafe for consumption.
Rancidity: Moisture accelerates the hydrolysis of fats, which leads to the formation of free fatty acids. Free fatty acids are responsible for the rancid flavor and odor in ghee.
Reduced shelf life: High moisture content reduces the shelf life of ghee by making it more susceptible to spoilage and rancidity.
In addition to the above, moisture test is also required for ghee to detect adulteration. Adulterants, such as vegetable oils and animal fats, often contain higher moisture content than ghee. Therefore, a high moisture content in ghee can be an indication of adulteration.
Here are some of the benefits of performing a moisture test on ghee:
1. Ensure the safety and quality of ghee for consumption.
2. Detect adulteration in ghee.
3. Determine the shelf life of ghee.
4. Comply with food safety regulations.
Overall, a moisture test is an important quality control measure for ghee. It is recommended to perform a moisture test on ghee regularly to ensure its quality and safety.
