Explain the determination of moisture in a food with the infrared moisture balance, and compare it with the hot air oven method.

1. 1 · Aim. To find the moisture content of the given food sample with an infrared moisture balance (observed during the lab visit).
2. 2 · Principle. Infrared heating evaporates the water; the built-in balance records the loss in weight until constant weight. % moisture = loss in weight ÷ initial weight × 100.
3. 3 · Requirements. [Diagram: IR lamp in the hood above the sample pan on the balance, display] IR moisture balance, aluminium pans, spatula, tongs; oven, dishes and desiccator for comparison.
4. 4 · Procedure.
   • Warm up, level, set about 105 °C and the end-point mode.
   • Tare the pan; spread about 5 g sample thinly; note initial weight.
   • Close the hood; dry to constant weight; read % moisture.
   • Repeat for a duplicate.
5. 5 · Observation. [Table: Initial weight | Final weight | Loss] 5.000 g | 4.400 g | 0.600 g.
6. 6 · Calculation. % moisture = 0.600 ÷ 5.000 × 100 = 12.0%; total solids = 88.0%. Compare with the oven value (12.2%) and add the comparison table.
7. 7 · Result. The moisture content of the given sample is ___ %.
8. 8 · Precautions.
   • Thin, even layer; same sample size.
   • Avoid scorching; lower temperature for sugary foods.
   • Desiccator cooling in the oven method; tongs for hot pans.

Scoring tip: Write the formula in words first, then with numbers. The comparison table with the oven method is what lifts this to full marks.