DAVAO DEL SUR STATE COLLEGE

Matti, Digos City

Institute of Computing Engineering and Technology

AGRICULTURAL AND BIOSYSTEMS ENGINEERING DEPARTMENT

IRRIGATION AND STORAGE ENGINEERING

LABORATORY

Course Number ABE 413 Score

Lab. No. 6
Lab. Title Evaporation
Lab. Members Group 1 (Dela Peña, Echavia, Gallo, Gonzales, Mirafuentes)
Lab. Report submitted
Lab. Instructor Engr. Loradel M. Llenado

Introduction:

Food engineering is a diverse and complex field that involves the application of various
scientific principles and technologies to the processing, preservation, and packaging of food
products. Within this field, evaporation is one of the fundamental processes that are crucial to the
success of food engineering.
Evaporation involves the removal of moisture from food products by applying heat. This
process is a widely used method in the food industry to preserve food products, extend their shelf-
life, and improve their quality. By removing moisture, evaporation helps to inhibit the growth of
microorganisms, prevent spoilage, and decrease the weight and volume of food products, making
them easier and less expensive to transport and store.
In this laboratory, carrot is being reduced in size and then evaporated through heating
evaporation. Heat evaporation is a widely used method for concentrating fruit juices like carrot juice.
It involves the application of heat to the juice in order to evaporate the water content and concentrate
the juice. This process is commonly used in the food and beverage industry to increase the shelf life
of the product and reduce transportation costs. The heat evaporation technique also helps to preserve
the nutritional value and taste of the juice, making it a popular choice among consumers.

Objectives:
1. To evaluate the effectiveness of the evaporation process in fruit juice concentration in
terms of:
1.1 color
1.2 texture
1.3 odor
1.4 Brix number
Materials:
Refractometer
Blender
Weighing scale
Basin
Empty container
Thermometer ( digital)
Cellphone(timer)
Rugs (white cloth if possible)
Chopping board
Knife
Methods:
Weigh the commodity/crop (600 grams)
Wash the commodity /crop
Peel the commodity /crop
Size Reduction (Blend the commodity to puree)
Boil the puree(look for the boiling point of the specific puree in a related studies )
Test for Brix number
Observe the color, texture and odor

Data Recording:

Color indicator

Commodity: Carrots
Table 1 (Before Boiling)
Time Color Texture Odor Brix
number(after
blending
process)
R1(200 grams) Orange Slightly milky/ Earthy, slightly 5
gritty sweet
R2(200 grams) Yellow Orange Slightly Earthy, slightly 7
milky/gritty sweet
R3(200 grams) Yellow Orange Slightly Earthy, slightly 7
milky/gritty sweet
 Table 2 (After Boiling)
Time Color Texture Odor Brix number

@ 15 minutes_R1 Red Orange Less grainy Slightly sweeter 5.2

@ 15 minutes_R2 Orange Less grainy Slightly sweeter 7.2
@ 15 minutes_R3 Orange Less grainy Slightly sweeter 7.2

Discussion:
The table shows the color, texture, odor, and Brix number of carrots before and after
boiling for 15 minutes.
Color: The carrots before boiling are orange, yellow-orange, or yellow. After boiling, they are
all orange. The color change is likely due to the water-soluble pigments in carrots, such as
carotenoids, becoming more concentrated as the carrots cook.
According to Rodríguez, et al. (2009), The color shift of carrots when boiling is an
intriguing occurrence. It is mostly caused by changes in the concentration and structure of carrot
pigments, notably carotenoids. Carotenoids are a kind of water-soluble pigment that gives many
fruits and vegetables their brilliant colors.
Based from the findings on the study conducted by Simon and Wolff (2012) found that
Carrots contain a variety of carotenoids when they are fresh, including beta-carotene, alpha-
carotene, and lutein. Carrots' distinctive yellow, orange, and yellow-orange colors are due to the
presence of these pigments. When carrots are cooked, however, the heat causes the cell walls to
degrade, releasing the pigments into the surrounding water. As a result, the carotenoids in
cooked carrots become more concentrated, resulting in a brighter orange color.
Texture: The carrots before boiling are slightly milky and gritty. After boiling, they are less
grainy. This is because the cell walls of the carrots break down during cooking, making the
carrots softer.
Odor: The carrots before boiling have an earthy, slightly sweet odor. After boiling, the odor is
slightly sweeter. This is likely due to the release of sugars from the carrots during cooking.
Brix number: The Brix number is a measure of the total soluble solids in a liquid. A higher Brix
number indicates a more concentrated solution. The Brix number of the carrots before boiling is
5, 7, and 7, respectively. After boiling, the Brix number increases slightly to 5.2, 7.2, and 7.2,
respectively. This increase is likely due to the evaporation of water from the carrots during
cooking, which concentrates the soluble solids.
Overall, the table shows that boiling carrots for 15 minutes results in a change in color,
texture, odor, and Brix number. The carrots become more orange, less grainy, slightly sweeter,
and more concentrated.
Some additional observations from the table:

 There is a slight variation in the color and Brix number of the carrots before boiling. This is
likely due to natural variation in the carrots.
  The Brix number of the carrots before boiling is relatively low. This indicates that the
carrots are mostly water.
 The Brix number of the carrots increases slightly after boiling. This is due to the
evaporation of water from the carrots during cooking.

Conclusion:
Therefore, it is evident that after boiling them for fifteen minutes, carrots undergo some
changes to their color, texture, aroma and Brix number. Boiling the carrots leads to them
attaining a uniform color of turning to orange may be because of concentrating the water-
soluble pigments such as carotenoids. As for the carrots, texturally they become less granular
when the cell walls break down during cooking. The odor turns slightly sweet and earthy—
maybe on sugar release from the boiled carrots.
After boiling, the Brix number, which is an indicator of the total soluble solids in a
liquid, goes up slightly. Such increase is due to the evaporation of water from the carrots thus
leading to a more concentrated solution. However, it should be noted that although the carrots
are identical in color and brix, there are minor variations in their natural characteristics that
may explain the slight discrepancies. Also, the low Brix numbers show that carrots were high
in waters hence the reason the relative density test was carried out. Boiling causes water to
evaporate therefore concentration of the soluble solids is increased. Hence, after boiling, the
Brix number increases.
To sum up, cooking carrots for fifteen minutes modifies not only its appearance, but also
its chemical substance properties. They turn more uniform in color, soften up, have a little
sweet smell but are denser in terms of soluble solids.

Photo Documentation:

Weighing
Washing

Peeling

Slicing

Blending
 Squeezing

Carrot Juice after squeezing

Determination of the Brix

Number Before Boiling

Boiling
 Determination of the Brix
Number After Boiling

Carrot Juice after Boiling

REFERENCES
Simon, P., & Wolff, J. (2012). Carrot: Postharvest Physiology and Biochemistry. In the
Molecular Biology and Biochemistry of Fruit Ripening (pp. 413-434). Wiley-
Blackwell.

Rodríguez-Bustamante, E., Ramírez-Moreno, E., & García-Carmona, F. (2009). Influence of

pH and temperature on the stability and color of carotenoids in foods. Journal of Food
Science, 74(7), C544-C549.