PRACTICA N 01: DETERMINACION DE HUMEDAD

Cuadro N 01: Determinacin de humedad en alimentos

grupo

muestra

Peso/pla
ca

Peso/mue
stra

Peso
total

Peso
final

Leche(pol
vo)
banana

45.39

5.31

50.7

50.68

%
humed
ad
0.04

36.82

5.09

41.91

38.28

8.66

Arroz

49.35

5.01

54.36

53.73

1.16

34.62

5.72

40.34

3.44

2.23

Carne(res
)
Tomate

34.94

5.76

40.7

35.34

13.17

4
5

Papa
Taperiba

44.92
35.69

4.97
5.80

49.89
41.49

46.40
36.85

6.99
11.18

Avena

33.07

5.14

38.21

41.09

-7.54

Frejol

43.15

5.24

48.39

47.75

1.32

Apio

34.82

5.85

39.87

35.28

11.51

Pescado

50.77

5.11

55.88

51.67

7.53

10

Trigo

51.80

5.28

57.89

56.28

1.38

%
M.S
99.9
6
91.3
4
98.8
4
97.7
7
86.8
3
93
88.8
2
107.
54
98.6
8
88.4
9
92.4
7
98.6
2

PRACTICA N02: DETERMINACION DE CENIZAS

Cuadro N 01: Determinacin de cenizas totales en alimentos
grupo

muestra

Peso/cri
sol

Peso/tapa

Peso
total

Peso
final

10.86

Peso
muest
ra
5.16

36.05

Leche(pol
vo)
Arroz

Carne(res
)
Tomate

%
ceniz
as
6.72

52.07

47.3

38.85

15.72

5.29

59.86

50.01

32.09

11.53

4.71

48.33

43.57

86.2
0
-0.01

35.42

-------

5.03

40.45

35.42

4
5
6

Papa
Taperiba
Avena

34.47
37.44
32.29

------10.79
11.54

5.09
5.29
5.48

39.56
53.52
49.31

34.59
48.22
44.72

7
8
9
10

Frejol
Apio
Pescado
Trigo

37.03
34.47
36.09
38.85

------------11.11
-------

4.60
5.19
6.89
5.09

41.63
39.66
54.9
43.94

37.18
34.49
47.89
42.02

2.35
-0.18
16.2
4
3.26
0.38
8.96
0.62