LABORATORY EXERCISE # 4

OSMOTIC DEHYDRATION

OBJECTIVES:
At the end of this exercise, you should be able to:
1. Grade eggs by candling and water immersion,
2. Produce salted eggs, and
3. Make a cost analysis for salting processes.
INTRODUCTION:
Free water is a good medium for microbial growth. The process of removing free water from a commodity is
necessary to preserve it for seasonal use. Osmotic dehydration is another way of preservation by converting free water
into bound water. The two processes performed in this laboratory exercise are common practices of preservation using
osmotic dehydration.
THEORY:
Please refer to lecture on free, bound, and adsorbed water.
METHOD:
1. Determining freshness of eggs: water immersion, and candling.
2. Preparation of a supersaturated brine solution.
3. Preparation of commodity.
4. Cost for Production.

Table 1. Data for Water Immersion Result

Egg Vertical Position Uprightness Grade
(Top, middle, bottom) (standing, tilting, horizontal)
1
2
3
4
5

Table 2. Candling
Egg Description (shadows)
1
2
3
4
5
GUIDE QUESTIONS:
1. How will you ensure the commodities will not be contaminated?
2. How much will you sell each egg?
3. How much time is needed to produce?

EXPECTED OUTPUTS
1. Tables
2. Salted eggs
3. Process flowchart of the process
4. Computation of production cost.