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.