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Effect of Thermal Treatment on Food (Lab Report)
CBE658 - Food Preservation Technology
19 Pages • Essays / Projects • Year Uploaded: 2021
Drying means removal of relatively small amounts of water from material. Drying of food protects it and preserves the nutrients by removing the moisture that molds, yeasts, and bacteria need to live. The objective of this experiment was to investigate the effect of thermal treatment on food quality by producing the graphs of moisture content against time and drying rate against moisture content. In this experiment, the apples were sliced thinly and weighted before and after drying process with 10 min interval for an hour in the oven. From the result, the graph of the moisture content against time was plotted. It shows the moisture content of the apple decreases when the time increases. This is because the moisture of apple evaporated in the microwave and also made the apple changes its appearance. The graph of drying rate versus moisture content was plotted and there are three stages involved in the graph, which are transient early stage, constant rate period and the falling rate period. The critical moisture content was at X = 1.3kg H2O/kg Dry Sample. At this point the drying period of the apple changes from constant to a falling rate. It is because the moisture from the surrounding air that have been bounded to the water on the surface of the samples, resulting in the higher drying rate since more water is allowed to be evaporated at the same interval of drying time. The experiment was successfully done, since the objective was achieved.
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