What is the operating principle behind oven drying for

determining moisture content of foods?

A Colour change is measured Correct Answer Incorrect Answer

B Loss of weight represents loss of water Correct Answer Incorrect Answer

C Change in refractive index is measured Correct Answer Incorrect Answer

D Change in light absorbance is measured Correct Answer Incorrect Answer

Solution

Oven drying involves heating a food sample to evaporate water. The weight loss is equated to moisture content, as water is the primary volatile component. This gravimetric method is standardized (e.g., AOAC 925.10).

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