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Tortilla Tips: Moisture Measurement of Tortillas

August 31, 2012 by Daniel Brooker

The following is a practical and economical method that can be used in the tortilla factory.  A laboratory oven is suitable for this application and should be able to dry several samples at once.  This minimizes the time needed per sample analysis versus using a moisture balance, which can only dry one sample at a time. 

Procedure:
1.    Weigh a small glass or metal container.
2.    Weigh 10 g of the tortilla ground in a coffee grinder into the container.
3.    Dry the sample for 24 hours in a 105-110°C oven.
4.    Reweigh the sample, subtract the weight of the container, and determine the moisture content using the following equation:

Mt = ((Ww-Wd)/Ww) x 100

in which:

Mt = moisture content (%) of tortilla
WW = wet weight of the sample, and
Wd = weight of the sample after drying.

By: Daniel J. Brooker
Copyright 2010

Filed Under: Articles, Tortilla News

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