TG–DTA approach for designing reference methods for moisture content determination in food powders

Abstract

There is no systematic procedure described in the literature to establish a robust and accurate reference method for determining the moisture content in any solid food product. In this paper, we are proposing a new approach based on simultaneous thermogravimetry and differential thermal analysis (TG–DTA), with data for several amorphous food powders that result from spray-drying, freeze-drying or extrusion. In the first step, by heating a representative sample of about 20 mg at 2 °C/min we would detect the temperature and the mass loss at the inflection point that characterises, if there is an inflection, the end of the drying and the onset of chemical reactions. In cases of not too much sensitive products, the mass loss at the inflection may be considered as a good estimation of the moisture content. At 2 °C/min heating rate, the inflection temperature T i is an indicator that allows estimating the optimal isothermal drying temperature T d about 15–30 °C below T i, depending on the product sensitivity to heat treatments and the kinetics of water molecule diffusion through the amorphous matrix. Then, a series of three isothermal drying are performed at about T d−12 °C, T d and T d+8 °C, and a simple multilinear model allows calculating the best oven temperature to achieve the optimal moisture content determination in 2 h. This procedure is described and results are shown for several dehydrated food products: milk, coffee, cereal and pet food. This fast procedure may be applied either for establishing optimal oven conditions for most amorphous new products or for revising conditions that have been established in the past but are not robust enough for several ones.