Food Science

Dehydration of Fruit to Determine

Mosisture Content

November 29-30, 2016

Group Members
Ing, Ingkarat Wachapatthana 5961118
Tawan, Samaphoo Assametankul 5961068
Field, Phatsakorn Rodphol 5961175
Fahlan, Thanawin Ungkananuchat 5961021

Purpose: To differentiate how much water is in fruits and how

it impacts on the fruits moisture and overall characteristic.

Data Table: Moisture content of different fruits

Type of fruit Fruit mass : Initial Fruit mass: Dried Moisture Observation(Dehydration)
Percent (%) Color Texture

Mango 2.84g 0.47g 83.45% Light yellow Hard, Sticky

Banana 3.41g 1.09g 68.04% Brown Sticky and

Crispy.

Apple 2.55g 0.47g 81.57% Brown Sticky and Hard

Dragon fruit 1.30g 0.28g 80.45% White with Hard, Dried

black seeds.

Calculation:
Formula: MCw = (MH2O)/MW x 100%
= (MINITIAL-MDRIED)/MINITIAL x 100%

MCw: Moisture Content on Wet Basis

MH2O: Mass of water in grams
Mw: Total mass of wet sample in grams

Calculation example
(3.41-1.09)/3.41 *100 = 68.04%

3.41 = M initial
1.09 = M dried
68.04% = Moisture

Discussion Questions:
Field: Apple
 1. In my observation, before the apple had been dehydrated. The
apple have light yellow color, the appearance was fresh, and the texture is
soft. In addition, the length and width of the apple is 2.4x1.5 cm. But the
apple had been dehydrated. The apple have brown color, the appearance
was dry , and the texture was hard. In addition, the length and width is
1.6x1.2 cm. Hence, the smell was softer after dehydrated.
Ing:

1. From observing the banana, it has a yellow color with brown spots
on the banana. There was odor when smelling the fruit. The texture was
squishy and soft. On the first day, the mass of the banana was at 3.41g.
After dehydrating the food, the fruit obviously changed in both
appearance and mass. The color was brown and the texture was dried and
sticky. At this point, there was no odor left, present in the fruit. The final
mass of the fruit was at 1.09g. The final mass showed that banana
consisted of a lot of water in the fruit.

Fahlan:

1. From my observation of the dragon fruit, before the dehydration it

has a white color with black seeds. It texture was smooth, wet and
slippery and had a little bit of scent. But after the dehydration it color is a
 little bit of yellowish color. The seeds is more packed with each other.
The texture. is harder and dry it gotten smaller and has no more smell.

Tawan:

In my observation of mangos, before fruits had been degydrated. It textures

were smooth and soft, it colors were bright yellow and looked squeezy. After
dehydration, it texture became dried. hard and rough although it colors changed
to darker and dull yellow. the size was smaller and thin compare to the non-
dehydrated sample. It smells was lesser compared to the first time we had cut it.
Lastly, it mass was lighter more than half of the first mass.

Group discussion

2. According to the fruits sample, some of the fruits were not

completely dried. There are mainly two reasons to the question. First is
the size and the thickness. Some of the fruit samples was too thick to be
able to dry completely in a specific time, compared to a smaller sample
which will dry perfectly in the assigned time. Second, fruit samples
which was not completely dried might contain more of bound water
which is hard to dehydrate. Bound water is water that is present in the
molecules of components in food such as protein, carbohydrate, and
minerals.

3. Some dried fruits can be dangerous if not consume properly. For

example they are high in sugar compared to their size so a lot of people
eat too much dried fruit without noticing it. some dried fruits use
 chemical such as sweetener and preservative so we need to check before
buying them.

Work log
Field: Title Page, Q.1
Ing: Purpose, Q.1, Data Table
Tawan:Data Table, Q.1,Q.2
Fahlan: Q.1,Q.3