Formula Kadar Air To Determine The Quality Of Food Materials, Let's Listen!

Illustration of calculating water levels in foodstuffs with a water level formula (StockSnap/Pixabay)

YOGYAKARTA Formulas of water levels can be used to calculate water content in foodstuffs, such as rice, corn, sorghum, coffee beans, and so on.

Calculations of water levels in foodstuffs can determine the quality as well as food security to damage. Therefore, the formula for calculating water levels must be properly studied.

Water levels in an ingredient can be expressed in wet wet or dry weight (dry base).

The theoretical maximum limit for wet heavy water levels is 100 percent, and dry heavy water levels can be more than 100 percent.

The following is an explanation of the formula for calculating wet and dry heavy water levels.

Quoted from the book entitled Processing and Preservation of Fish by Adawyah, the calculation of wet heavy water levels can be carried out with the following formula:

KA: Wa/Wb x 100%

Information:

If there are materials that are declared to contain 20 percent water content based on wet weight, it means that within 100 grams of these materials there is 20 grams of water and 80 grams of dry matter.

If you want to calculate the water content of the material based on dry weight, the formula that you can use is as follows.

KA = Wa/ (Wb x 100%)

Information:

The dry weight of a material can be known with a balance. This balance is done after the weight of the material does not change again during the drying process. usually, the material will be dried at 105 degrees Celsius for at least 2 hours.

In foodstuffs, most of the analysis of water levels is determined based on dry weight. This is because the calculation based on wet has a weakness, namely the weight of wetting material always changes. In the calculation of dry heavy water levels, the weight of the material will always be the same or fixed.

Based on water levels of wet or dry material, a drying ratio is obtained from the dried material. Calculations of this ratio can be carried out with the following formulas:

Dry ratio = weight of ingredients before drying / weight of ingredients after drying

The drying ratio formula can also be written as follows:

Dry ratio = 100 M1 / 100 Mo = To + 1 / T1 + 1

Information:

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