FoodScience

Title:Dehydrationofgrape
Date:201014
Names:Bossy,Watcharapong,Chaiyapong
Marco,Punyarat,Kaensaree
Putter,Yanaj,Budhijalananda
Byrd,Apiwat,Puttansri

Introduction:Moisturecontentisamoutofwaterperunitmassofmoist,orwetsample
Purpose:Howtofindthemoisturecontent?
Weweightthefruitbeforewedrieditandwhenwedrieditalreadyweweightthefruits
againandcomparetheweightofthefruit.
Whydowedehydratefood?
Thedehydratefruitscanstorageforlongertime.
Flowchart:
PartI
1. Obtainyourfruitsample.
2. Cutyourfruitsampleintoequalpieces,onepieceforeachgroupmember.
3. Drawapictureofyousample.
4. Eachgroupmembermustmasstheirsample(ingrams)offruit.
5. Recordthemassinyourdatatable.
6. Placeeachsampleoffruitonanaluminiumdishtobeplacedintotheovenfor
dehydration.Theovenisset70degreesCelsiusandwilldehydrationthefruitfor2hours.
PartII
1. Obtainyourdehydratedsample.
2. Massyoudehydratedsampleingrams.
3. Recordthemassinyourdatatable.
4. Drawapictureofyourdehydratedsampleanddescribeitscharacteristiccomparedtothe
originalsample.
5. Calculatethepercentageofmoistureintheoriginalsample.

AnalyzingResultsQuestion:
1.Whydidtheweightofthesampledecrease?Explainalsointermsofhydrogen
bounds.(Requiresthinkingaboutwaterpropertiesandheatofvaporization)
Theweightofsampledecreasebecauseallmostwaterinsampleisevaporationintheoven.
2.Commentonthechangesyouobservedintermsofcolorandtexture.Whydoyouthinkthese
changesoccurred?
Whenthefruitsdriedthecolorsometimeschangebecausethewaterisoutsoitscaneffectthe
colorofthefruit.


3.Doyouthinkyoursampleneededmoredrying?Whyorwhynot?
Wethinkthatitneededmoredryingbecauseoursamplewasgrapeandithadalotsofmoisture.
4.Whichgroupmemberhadthehighestmoisturecontentintheirsample?
Birdwith78percentmoisture
5.Compareyoursamplestoothergroupwhohaddifferentfruitsandalsodifferentshapesand
sizes.Whydidsomedehydratemoreefficientlythanothers?
Oursamplewasgrapeandtheoriginalsamplehadalotsofmoisturesoafteritsdehydratedit
stillhaveatinylittlemoistureinitassameasinanothergrouptheyusebananaandafter
dehydratetheystillhavesomemoistureintheirsample.

Result:

Groupmembers

massofsample
beforedehydration
(g)

massofsampleafter
dehydration(g)

moisturecontent(%)

Marco

6.19

1.43

77%

Putter

7.15

1.68

77%

Boss

5.76

1.38

76%

Byrd

7.84

1.74

78%

AnalyzingResultsQuestions:
1. Whydidtheweightofthesampledecrease?Explainalsointermsofhydrogenbonds.
Ans
Thedehydrationprocesswilldrythesample.Thesamplewillloseitswaterand
moisturethatswhyitsweightdecrease.
2. Commentonthechangesyouobserveintermofcolorandtexture.Whydoyouthink
thesechangeoccurred?
AnsBeforedehydration,thesamplesareverymoist.Theircolorlooksfreshandtheir
texturearesmooth.However,afterdehydration,thesamplesaredriedandhavedarkercolor
3. Doyouthinkyoursampleneededmoredrying?WhyorWhynot?
Ans
Yes,becauseoursamplesaregrapeswhichcontainmuchwaterinit
4. Whichgroupmemberhadthehighestmoisturecontentintheirsample?
Ans
Byrd
5. Compareyoursamplestoothergroupwhohadthedifferentfruitsandalsodifferent
shapesandsize.Whydidsamehydratemoreefficientlythanothers?

Ans
Becauseeachfruitscontaindifferenceamountofmoistureandwaterinit.Thesize
andshapealsoaffecttoo.Thebiggerorthickerfruitswilltakemoretimeindehydrationthanthe
smallerone.

Conclusion:Dehydrationprocesswilldrythefruitswaterandmoistureandmakeitsweight
decrease.