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    Dehydration Lab

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    This document describes a food science lab experiment on dehydrating fruit to determine moisture content. The purpose was to learn about the advantages and disadvantages of dehydration and practice calculating percentage of moisture. Samples of apples, kiwis, mangoes, and bananas were dehydrated and their initial and dried masses were recorded. Percent moisture was calculated using the mass difference. Observations on changes in appearance, smell, and texture from wet to dry were discussed. Not all samples dried completely due to bound water. Larger samples and differences in water content between fruits affected drying efficiency. When purchasing dried fruits, one should be careful as not all are healthy and some nutrients are lost during dehydration while others have added sugars.

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    Dehydration Lab

    Uploaded by

    api-350496922
    431 views6 pages
    This document describes a food science lab experiment on dehydrating fruit to determine moisture content. The purpose was to learn about the advantages and disadvantages of dehydration and practice calculating percentage of moisture. Samples of apples, kiwis, mangoes, and bananas were dehydrated and their initial and dried masses were recorded. Percent moisture was calculated using the mass difference. Observations on changes in appearance, smell, and texture from wet to dry were discussed. Not all samples dried completely due to bound water. Larger samples and differences in water content between fruits affected drying efficiency. When purchasing dried fruits, one should be careful as not all are healthy and some nutrients are lost during dehydration while others have added sugars.

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    This document describes a food science lab experiment on dehydrating fruit to determine moisture content. The purpose was to learn about the advantages and disadvantages of dehydration and practice calculating percentage of moisture. Samples of apples, kiwis, mangoes, and bananas were dehydrated and their initial and dried masses were recorded. Percent moisture was calculated using the mass difference. Observations on changes in appearance, smell, and texture from wet to dry were discussed. Not all samples dried completely due to bound water. Larger samples and differences in water content between fruits affected drying efficiency. When purchasing dried fruits, one should be careful as not all are healthy and some nutrients are lost during dehydration while others have added sugars.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    431 views6 pages

    Dehydration Lab

    Uploaded by

    api-350496922
    This document describes a food science lab experiment on dehydrating fruit to determine moisture content. The purpose was to learn about the advantages and disadvantages of dehydration and practice calculating percentage of moisture. Samples of apples, kiwis, mangoes, and bananas were dehydrated and their initial and dried masses were recorded. Percent moisture was calculated using the mass difference. Observations on changes in appearance, smell, and texture from wet to dry were discussed. Not all samples dried completely due to bound water. Larger samples and differences in water content between fruits affected drying efficiency. When purchasing dried fruits, one should be careful as not all are healthy and some nutrients are lost during dehydration while others have added sugars.

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    Food Science

    Dehydration of fruit to determine moisture content


    29 November 2016

    Name Duty Assign

    Nattha Pongplanchai ( Parn ) Discussion Question Data Table


    1
    ( Apple )

    Ramita Chalermchutidath Discussion Question Discussion Question


    ( Oil ) 1 3
    ( Mango )

    Yanisa Wetchapon ( Anna ) Discussion Question Discussion Question


    1 2
    ( Kiwi )

    Yada Rojanasoontra ( Jeen) Discussion Question Title Purpos


    1 e
    ( Banana )

    Purpose:
    Our purpose in doing this lab experiment is for us to learn and understand
    more about the advantage and disadvantage of dehydration, And also practice how
    to solve for the percentage of moisture.

    Data table
    TItle: Mass of initial fruit and dehydrated fruit

    Sample Mass fruit initial (gram) Mass fruit dried (gram) % Moisture
    Apple 1 2.97 0.47 84.18%

    2 2.43 0.39 84.36%

    Kiwi 1 10.51 3.57 66.03%

    2 8.47 2.35 72.25%


    3 11.75 1.80 84.68%

    4 10.57 2.15 79.66%

    Mango 1 3.45 0.47 86%

    2 2.92 0.24 92%

    3 1.56 0.42 73%

    Banana 1 3.25 0.99 69.54%

    2 3.83 1.28 66.58%

    3 3.22 1.01 66.63%

    Example of calculating % moisture


    Apple has initial mass 2.97 grams, and has mass after dehydrated 0.47
    grams.
    % moisture =initial mass-dried massinitial mass 100
    =2.97-0.472.97100
    =84.14%

    Discussion question
    1. Each group member should comment on the changes they
    observed from the wet to dry sample. This would include their
    observations ( size, changes, smells, textures, photos with
    descriptions )
    Kiwi : the size is smaller and the colour is more darker. The smell
    is odorless and the texture is chewy
    Apple: Before it was dehydrated, its color was light yellow, and has
    apple smell. Samples look much smaller after dehydrated, and its
    color became more yellow. It has lighter smell because its smell
    may evaporate with water in volatile substance form. Its taste is
    really sour, and its texture is chewy and a bit hard.
    Banana: Before the fruit is dehydrate the color is quite bright, it
    feels slimy and quite soft. After its dehydrated the first thing I notice
    is the size became smaller and the color change from yellow to
    brown, the odor became stronger its stickier and chewy.
    Mango: Before the mango is dehydrated there are juicy, the size is
    bigger than after it has been dehydrated, the color is bright yellow,
    the texture is soft and smooth. After the dehydration, its size is
    smaller as height is decrease. It had color brown-yellow. It looks
    harder and very dry, and had lighter smell. Its texture was chewy
    and its taste was really sour.

    2. Were the samples completely dry ? Why not? Why did some
    samples dry more efficiently than others?
    No, it is not completely dry because of bound water. The time of
    dehydration is not enough for dehydrate all of water out of fruit.
    The size might be too big and have to spend more time to
    dehydrate. Different type of fruits and the amount of water of each
    fruit is not the same.

    3. Why might we want to be careful with the types of dried fruit we


    purchase? Are they all healthy?
    Answer Dried fruit is the fruit that has almost all of the water
    content removed by dehydration. The most common dried fruit are
    raisins, prunes, dates, figs and apricots. You should be careful with
    the types of dried fruit you buy because not all of them are healthy
    and there are some nutrients loss from dehydration. Most dried
    fruits have added artificial colors to make it more appetite and
    sugar to make it more tasty. While choosing which dry fruits you
    would buy, you should look at the ingredient label in order to
    choose the one that does not have sugar added or the one that
    contain artificial sugar. You should always read the package when
    buying dried fruits and avoid brands that contain added sugar.

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