FST 105 FOOD PROCESSING 1 2nd Semester 2020-2021

NAME: CARANDANG, RACHEL B.

Laboratory Exercise No. 2

MEASUREMENT OF WEIGHTS

Introduction:

Measurement is a collection of quantitative or numerical data that describes a property

of an object or event. A measurement is made by comparing a quantity with a standard unit.
There are two main systems of measurement in the world: the Metric (or decimal) system and
the US standard system. The International System of Units (SI) is the modern form of the metric
system, that based on meter, kilogram, second, ampere, kelvin, candela, and mole.

Weighing is an essential part of the food production process. Weighing applications can
be found across every processing plant just like weighing of incoming products on the receiving
dock and labelling of finished good’s boxes going into inventory. Weighing ingredients for
quality compliance is extremely important. This is because ingredients must be weighed to fulfill
product r specifications and quality requirements. Measuring of ingredients with extreme
accuracy ensures it is distributed equally, and to ensure and maintain the product quality in every
batch of production.

Objectives:

1. To know the differences between gross weight, net weight and drained weight.
2. Enable the students to became knowledgeable in calculating the %net weight Deviation,
drained weight, and % fill of container.
3. To learn the importance and applications of measuring of weights.

Materials:
Weighing scale
Canned product
Plates Bowl
Can opener
Sieve

Procedure:
A. Measurement of Gross Weight

Measure the gross weight of the sample by weighing the unopened container. Record the
weight.
 B. Measurement of Net Weight

1. Pour entire contents of can into a deep plate.

2. Wash, dry with a clean cloth and weigh the can. Record the weight as the weight of the
container

C. Measurement of Drained Weight

1. Weigh a sieve and a receiving pan or dish and record.

2. Position the sieve on top of a tray big enough to accommodate all liquid that will be
drained
3. Pour entire contents of the container on the sieve
4. Drain for two minutes, then directly weigh the drained solids together with the sieve and
the receiving pan and record.
5. Calculate the drained weight

D. Measurement of Fill of Container

1. Get weight of the empty container from previous measurements.

2. For glass containers or jars, fill the empty jar with distilled water at 68oF to top level. For
cans, fill the empty container to 3/16 inch or 4.76 mm vertical distance below the top level of
the can.

3. Record the temperature of the water.

4. Weigh the container with the water and determine the weight of the water by subtracting
weight of the container. Record the weight. The weight of the water corresponds to the
“total water capacity of the container”.

5. While maintaining water at the temperature recorded above, draw off some water from
the container to the level marked on the side of the can or bottle corresponding to the
original level of the top surface of the food. This level also marks the volume occupied by the
gross headspace.

6. Weigh the container with the remaining water, and determine the weight of the remaining
water by subtracting the weight of the empty container. Record the weight. The weight of
the water in this step corresponds to the “fill of container” and is defined as the capacity of
the container occupied by the food.

7. Determine the percent fill of container

Data and Observations:

A. Measurement of Gross weight

Gross weight= 185 grams

B. Measurements of weights

Declared net weight= 155 grams

Weight can= 30 grams
Weight of Bowl= 260 grams
Weight of bowl with tuna : 415 grams
Actual net weight= (weight of bowl with tuna- weight of bowl)
= (415 grams – 260 grams)
ANW = 155 grams

C. Measurement of Drained Weight

Weight of sieve = 35 grams
Weight of Bowl= 260 grams
Weight of liquid= 73 grams
Weight of Solid= 80 grams

D. Measurement of fill of Container

Weight of Can= 30 grams

Water Temperature= 13° C
Total water Capacity of the Container = Weight of the container with water- Weight
of Can = 183 grams- 30 grams
= 153 grams

Fill of container= weight of remaining water – weight of can

= 175 g – 30 g
= 145 g

Name of Product Century Tuna Flakes in Oil

Declared Net Weight 155 grams
Measured Gross Weight 185 grams
Measured Net Weight 155 grams
Drained Weight 80 g
% Fill of container 94. 7%
Calculations:

1. %Net weight Deviation: DNW – ANW

------------------------ x100
DNW
= 155 g – 155 g
----------------------- x 100
155 g
= 0 x 100
=0%
2. Drained weight = (Weight of Sieve + weight of Solid + Weight of Bowl) –( Weight of
Sieve +Weight of Bowl)
= (35 g + 80 g + 260 g) – (35 g + 260 g)
= 80 grams

3. % fill of Container= ( Fill of Container/ Water capacity of container) 100

= (145 g / 153 g) 100
= (0.947) 100
= 94. 7 %
B. Definition of Terms
a. GROSS WEIGHT- Gross weight is the total weight of goods, including the raw
product, any packaging, and possibly the vessel transporting the
goods
b. NET WEIGHT - Net weight is the raw weight of the product only without any
packaging.
c. DRAINED WEIGHT- The weight of food solids that remain after the liquids
in which they have been prepared are removed.
d. FILL OF CONTAINER- minimum weight or volume of a specific food which the
container must hold

REFERENCES:

https://www.thoughtco.com/definition-of-measurement-605880#:~:text=In%20science%2C%20a
%20measurement%20is,quantity%20with%20a%20standard%20unit.&text=The%20modern
%20International%20System%20of,measurements%20on%20seven%20base%20units.

http://www.webquest.hawaii.edu/kahihi/mathdictionary/S/systemmeasurement.php