You are on page 1of 4

Introduction and Purpose

Water is one of the significant things in the world. Everyone know that
without water, we won’t be able to survive, and water is also a common things
that we can found on food. The water that we just found on have three differents
type, the first one is bulk water. Bulk water is occur when each water molecules
is surrounded only by other water molecules, and for this type its easily to
removed the water from it. The seccond is capillary, capillary water is held in
small tubes betwwen certain food component because of capillary forces,
capillary can also be able to called trapped water because it’s held within spaces
within a food that are surround by a physical barrier that prevents the water
molecules from easily escaping. And the last type of water that we just found on
food is bound water. Bound water have 2 types it is physically and chemically,
the different between physically bond and chemically bond is chemically bond
is much stronger than physically bond.
It’s clearly that there are many way for water to get into ours body, so
some people might want to know that how much moisture in food that they will
consuming, there are some simple way to calculate it. First of all, finding a mass
of water and then suctract it with a total mass of moist after that multiply its by
one hundred and then divide its with the mass of water again, and then we will
get the result. As you can see, water is not only everywhere but also important
to ours life. This is the reason why we need to study and do some experiment
about water.For the purpose of the experiment that me and my friends just did is
to learn and be more understand about water and moisture in food, why water is
important on fruit , and know that what will the fruit looks like without water
and the most important thing is know how much percentage of moisture on food
that we eating everyday . Actually this experiment just surprised me and my
friends because we never thinking before that fruit we eating everyday will
contiain a lot of water.


Wax paper

Day 1
1. Cut the dragonfruit skin off and throw it in the bin.
2. Slice it into small equal pieces then distribute one for each person.
3. Cut the wax paper a little bigger than the dragonfruit slices.
4. Re-zero the electronic balance.
5. Mass the wax paper alone.
6. Mass the wax paper with the fruit. Don't mass the fruit alone, it
may dirty the
7. Find the mass of fruit alone by taking the mass of fruit with wax
paper minus with wax paper alone.Then record it in the data table.
8. Write and draw an observation of the fruit.
9. Take the fruits on the wax paper and place it in the dehydrator.
Day 2
1. Take the fruit out of the dehydrator.
2. Make an observation on the changes of the fruit.Also draw a
picture how the dehydrated fruit look like.
3. Re-zero the electronic balance.
4. Mass the dehydrated fruit with wax paper.
5. Mass the wax paper alone.don't forget to re-zero.
6. Do like the first day. Take the mass of dehydrated fruit with wax
paper minus the mass of wax paper to get the mass of dehydrated
fruit.Then record it on the data table.
7. Calculate the moisture content of the fruit.
8. alulate the average moisture content with everyone in group.

• 1. Why did the weight of the sample decrease? Explain.
Ans.The water in the sample evaporate, the water weight a lot of mass, so when
it evaporate the sample is lighter.

• 2. Each group member should comment on the changes they observed from
the wet to dry sample.
Ans.Our observation aren’t really different much from each other.It’s lighter,
thinner, more crispy and more sticky. The wet one is wet(of course) and
opposite to every thing I write for the dry one.
• 3. Do you think your sample needed more time to dry? Why or why not?
Ans.I don’t think it need any more time to dry.The dehydrated dragonfruit is
already dry and sticky and crispy.It’s has free water inside the fruits, this type of
water can be evaporate easily.
• 4. How did the average moisture content of the other fruit samples compare to
your group?
Ans. Some are quite the same(I also ask my friends at another class). Some has
close but their fruits did’t dehydrate well as our group becuase their water inside
the fruits like bound or trapped water. Also our fruits taste better than some.
5. Why did some samples dehydrate more efficiently than others? (For within
your group and also between different groups)
Ans. Dragon fruit dehydrate more efficiently than others because type of water
in dragon fruit is free water which have water molecule surrounding only by
other water molecule that make water easily be removed from food, we cut it
very thin, and it have more surface area. For example, banana group cut their
banana thick than us make it use more time to dehydrate.
6. Research advantages and disadvantages to dehydrated food products and
explain. Include APA citations.


Expired date longer

May have more sugar and salt

Decrease bacteria growth rate

Have more calories

Keep more product per container

Regularly a little loss in nutrients

Less weight

Use more time and labor

Kenyon T.(n.d.) Food Science presentation. Retrived at 27 January 2016.
Retrived from

Our Dragon fruit size and thickness is decrease after dehydrated. From this
experiment, we have learnt how to dehydrate fruit and calculate moisture
content in fruit. If we have chance to do this experiment again, we will slice our
dragon fruit equally. Because it has 1 out of 3 dragon fruit thick than the other.