Food Science

Dehydration of fruit to determine moisture content

21 November 2017

1. Ploypapas Pianchoopat (Panpan) 6061101

2. Pattamon Ravitat (Puey) 6061116
3. Uracha Wachirawuttikai (JellyBean) 6061181
4. Krit Yingchanakiate (Pound) 6061127

Purpose
The purpose of this lab is to learn about dehydration which will make the calculation of
moisture content of fruit possible. The formula used to find moisture content is used in this
experiment to find the mass of water in the fruit.
 Data Tables

Title: Observation of banana before dehydration

Banana Size Shape Color Texture Smell Paper Paper +

(cm3) weight Sample weight
(g) (g)
1 3.69 cm3 Cylinder Light Soft, Banana 0.37 g 4.13 g
yellow Smooth,
Slippery

2 3.08 cm3 Cylinder Light Soft, Banana 0.39 g 3.83 g

yellow Smooth,
Slippery

3 1.85 cm3 Cylinder Light Soft, Banana 0.37 g 2.61 g

yellow Smooth,
Slippery
 Title: Observation of banana after dehydration

Banana Size Shape Color Texture Smell Paper Paper +

(cm3) weight Sample weight
(g) (g)
1 0.76 cm3 Bowl- Yellowish Hard, Dried 0.37 g 1.48 g
Like Brown Sticky Banana
Cylinder

2 0.76 cm3 Bowl- Yellowish Hard, Dried 0.39 g 1.41 g

Like Brown Sticky Banana
Cylinder

3 0.23 cm3 Bowl- Yellowish Hard, Dried 0.37 g 1.00 g

Like Brown Sticky Banana
Cylinder
Title: The calculation of moisture content using the mass before and after dehydration.

Group Member Mass before dehydrate Mass after dehydrate Moisture content (%)
(g) (g)
Panpan 3.76 g 1.11 g 70.48%

3.44 g 1.02 g 70.35%

1.79 g 0.63 g 64.81%

Calculation for percentage of moisture in the first sample:

M2 O
From the formula MCW = 100

3.761.11
Moisture Content on Wet Basis = 100
3.76

70.48%
 Discussion
1. Each group member should comment on the changes they observed from the wet
to dry sample. This would include their observations (size changes, smells, texture,
photos with description)
PANPAN

Before After

My observation showed that the bananas have changed their appearance and some
of the characteristics after the dehydration. They became smaller pieces of bananas with
wrinkles on the surface and became harder than before, the color and smell also changed as
well, the bananas became browner and have weird banana's smell. However, some
characteristics remain the same, the sweetness and the taste of banana have not changed.
Although the smell is quite strange because they were mixed with other fruits in the process of
dehydration, it is still noticeable that it is the smell of banana. Last but not least, the mass of all
pieces of banana reduced after the dehydration.
 PUEY

The data shows an interesting information that the samples (pear) taste sweeter
after the dehydration. Moreover, all the samples have the same amount of moisture content at
89%. The changes of the samples include the darker color, smaller in size, different shape, and
smaller mass. However, the smells remain sweet although have been dehydrated.

JELLYBEAN

According to the tables of before and after the dehydration, the kiwi has slightly
change in color from light green to yellowish green. The samples have the same sour sweet
smell, yet the texture is not. It changed from soft and juicy to chewy. Similar to other samples,
the mass and size were reduced because of the moisture content of around 85% was taken
away in the process of dehydration.

POUND

Similar to all other samples, the tables show that the color get darker, the texture
are harder, and the mass and size are minimized. However, the shape of the samples is similar
both before and after the dehydration. The mean moisture content in the samples of apple is
around 82%.
 2. Were the samples completely dry? Why not? Why did some samples dry more
efficiently than others?
Although all the samples were dehydrated in the same amount of time, the
moisture content are different. Moreover, the samples were not completely dried as there
were some liquid left inside the sample. The reason that each sample has not have equal
moisture content is the size, surface, or thickness which are all the variables that affect the
vaporization of liquid inside.

3. Why might we want to be careful with the types of dried fruit we purchase? Are
they all healthy? You may want to research this.
According to few changes of characteristic, yet reduce the investment on packaging and
transporting product, these dried fruits are beneficial to manufacturers. Moreover, the
dehydrated fruits do not need to be such good quality as the fresh fruit. As a result, the
manufacturer uses not as good quality fruits to make the dehydrated products. On the other
hand, dried fruits -- including dried apricots, dried cranberries, raisins, dried dates, dried figs
and prunes -- pack a big nutrient punch for their shrunken size (Drayer, Is dried fruit healthy?,
2017) . This means that although the freshness of the fruit is not that good, yet it gives
consumers more nutrients in one bite. Last but not least, not all fruits are suitable to be
dehydrated, consumers should pick healthy choices such as apricot, berries, prunes, etc.

Bibliography
Drayer, L. (2017, September 8). Is dried fruit healthy? Retrieved November 30, 2017, from CNN:
http://edition.cnn.com/2017/09/08/health/dried-fruit-healthy-food-drayer/index.html
Drayer, L. (n.d.). Is dried fruit healthy?