Scribd
Upload
684 views

Experiment 2: Different Types of Drying Method A. Dehydration Using Cabinet Drier

This document describes an experiment on dehydrating different foods using a cabinet dryer. The objective was to determine the dehydration ratio of carrots, potatoes, and cabbage after drying. For the carrots, the dehydration ratio was calculated to be 61.27 based on weighing the carrots before and after drying overnight in a cabinet dryer at decreasing temperatures. Issues with the experiment are noted regarding weighing the carrots before cleaning. In conclusion, cabinet drying was determined to be an effective method for dehydrating foods.

Uploaded by

najwa
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
684 views

Experiment 2: Different Types of Drying Method A. Dehydration Using Cabinet Drier

This document describes an experiment on dehydrating different foods using a cabinet dryer. The objective was to determine the dehydration ratio of carrots, potatoes, and cabbage after drying. For the carrots, the dehydration ratio was calculated to be 61.27 based on weighing the carrots before and after drying overnight in a cabinet dryer at decreasing temperatures. Issues with the experiment are noted regarding weighing the carrots before cleaning. In conclusion, cabinet drying was determined to be an effective method for dehydrating foods.

Uploaded by

najwa
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 5

School of Industrial Technology

Faculty of Applied Sciences

FST528
FOOD PRESERVATION TECHNOLOGY

EXPERIMENT 2: DIFFERENT TYPES OF


DRYING METHOD
A. DEHYDRATION USING CABINET DRIER

NAME : NAJWA BT AHMAD ABD RAOF


CLASS : AS2464A
STUDENT’S ID : 2018654492
DATE OF EXPERIMENT: 11/3/2020
Introduction
Dehydration is a process to preserve food for indefinite period by extracting the moisture,
thereby inhibiting the growth of microorganism and enzyme activity. This fundamental
property of a product is related to, but not the same as, moisture content and has a precise
chemical definition. As moisture in the product is reduced, the water activity of the product is
also reduced. In this way, deterioration reactions are slowed down and the product will last
longer. There are many types of drier for dehydration, depending on its operating conditions.
In this experiment, the method that has been used to dehydrate the food sample is by using
cabinet dryer. Cabinet dryer also known as tray dyers are batch dryers. The product is placed
on trays in a closed cabinet. Air enters the dryer is mixed with recirculated air reheated and
based across the trays.

Dehydrated food can be reconstituted by soaking in boiling water for suitable length of time.
The food that to be dried is generally quite thin to increase the heat transfer from the
surrounding into the food. Heating may be the air current the across the tray dryers by
conducted by heat trays or heated shelves where the tray lies or by radiation from heated
surfaces. The tray dryers mostly is heated by air which can remove the water contain in the
food. This method already been used in our industry such as for instant noodle which consist
of vegetable and the noodles itself also been dehydrated. (Michelle, 2014)

Objective
1. To determine the dehydration ratio of the sample after the drying process by using
cabinet drier.
2. To determine the moisture content of sample

Material
Carrot 1500g, potato 1500g, cabbage 1500g, sodium metabisulfite

Equipment
Cabinet dryer, top loading balance, knife, automatic slicer

Methods
(For carrot)

1. The carrot was washed with water to remove soil and dirt. Then, the carrot was hand
peeled and trimmed, followed by cutting using an automatic slicer.
2. The prepared carrots were blanched in boiling water for 1½ minutes followed by
cooling inn water.
3. The carrots were dip in 1000 ppm sodium metabisulfite solution for 15 minutes and
the carrots were drained and weighed
4. The carrots were spread on tray and dried in cabinet drier for about 23 hours. First at
60°C for 6 hours and later at 55°C overnight.
5. The dehydrated carrots were weighed and the dehydration ratio was calculated as
follows:

Dehydration ratio=

weight of material taken for dehydration


weight of dehydrated material

6. Step 1 to 5 were repeated for the other two vegetables.

Result

Method of drying
Sample carrot
Cabinet drying
Mass of carrot before drying (g) 1348.00
Mass of carrot after drying (g) 22.00
Ratio 61.27

Calculation

Carrot dehydration ration = 1348.00 / 22.00

= 61.27
Discussion

In this experiment, the food sample has been observed based on dehydration method using
cabinet drier. From this experiment, carrots was dehydrated and the ratio of dehydration is
61.27. The dehydration ratio was calculated by dividing the weight before dehydration over
the weight after dehydration.

There probably has some error on the result obtained due to technical error where on
performing the experiment, for the carrot, it was weighed before the cleaning. So the weight
that has been taken from the carrot was include the dirts on the carrot.

Conclusion

In conclusion, the best method to dehydrate sample is by using cabinet dryer.

References

Michelle. (2014, January 17). Hi Tech instant ramen. Retrieved from Kids Web Japan:
https://web-japan.org/kidsweb/hitech/ramen/ramen02.html
Picture 1: carrots after has been cut Picture 2: Carrots after dehydration

You might also like