LAB REPORT

FOOD
ENGINEERING
IV (DRYING &
EVAPORATING)
[Date]

NAME: NEHA BASHEER

SEAT NO: EB-20122035
SEMESTER: 6TH
COURSE NO:514
SUBMITTED TO: Dr. ABEERA MOIN
EXPERIMENT NO 01
0BJECT
Compare the moisture content analyze by oven dry method and moisture analyzer by T-test.

THEORY
Moisture content is, simply, how much water is in a product. It influences the physical properties of a
substance, including weight, density, viscosity, conductivity, and others. It is generally determined by
weight loss upon drying. There are many methods for determination of moisture content. (Mermelstein,
November 1, 2009)

Why is moisture content analysis of Food important?

Moisture content affects the processibility, shelf-life, usability and quality of a product. Accurate
moisture content determination therefore plays a key role in ensuring quality for many industries
including Food,
Pharmaceuticals and
Chemicals (Anon., n.d.).

Loss On Drying:
This approach is used to
specify many major quality
specifications. This is
based on the
thermogravimetric
principle, in which a
substance is heated until
no more weight is lost, i.e.
it is completely dry. At the
beginning and after
dryness is achieved, the
weight of the substance is
measured. The final weight loss is calculated, and represents the moisture content of the sample
(Thomas & Liji, 2019).

Methods of determining moisture content in food:

A. Oven drying method:

This method involves the placement of sample in oven for an arbitrary selected time. Drying time
periods for this method usually are 0.75-24 hrs. Limitations of this method depend on relative humidity
conditions.

B. Moisture analyzer:
moisture analyzer comprises two elements - a heating unit and a weight balance. The sample is first
weighed accurately, before being heated. The temperature is typically kept below the melting point and
below the point of degradation. The heating is accomplished using a halogen lamp which emits infrared
radiation to dry the sample very quickly. The
wavelength of the radiation is such that much
of it is absorbed by the sample (Thomas & Liji,
2019).

PRINCIPLE OF OVEN DRYING

METHOD AND MOISTURE
ANALYZERS:
The moisture determination method by
oven drying method and moisture analyzer
works on the principle of LOD (loss on
drying). This is based on the thermos
gravimetric principle in which a sample is
weighted and subsequently heated mainly
by convection to allow for the release of
moisture. Following this, the sample is cooled in the desiccator before reweighing and then the
moisture content is calculated by the difference in wet and dry weight. (Thomas, 2001).

T-TEST:
A t-test is a type of inferential statistic used to determine if there is a significant difference
between the means of two groups, which may be related in certain features.
The t-test is one of many tests used for the purpose of hypothesis testing in statistics. (Kenton,
2019)
The T Score:
The t score is a ratio between the difference between two groups and the difference within the
groups. The larger the t score, the more difference there is between groups. The smaller the t
score, the more similarity there is between groups. A t score of 3 means that the groups are three
times as different from each other as they are within each other. When you run a t test, the bigger
the t-value, the more likely it is that the results are repeatable. (Kenton, 2019)
 A large t-score tells you that the groups are different.
 A small t-score tells you that the groups are similar.

T-Values and P-values

Every t-value has a p-value to go with it. A p-value is the probability that the results from your
sample data occurred by chance. P-values are from 0% to 100%. They are usually written as a
decimal. For example, a p value of 5% is 0.05. Low p-values are good. They indicate your data
did not occur by chance. For example, a p-value of .01 means there is only a 1% probability that
the results from an experiment happened by chance. In most cases, a p-value of 0.05 (5%) is
accepted to mean the data is valid.
METHOD
FOR OVEN DRY

1. Take clean, dried, empty petri dish.

2. Put petri dish in oven for 5min and then put it in desiccator.
3. Weight the petri dish and note it weight.
4. Weight the 5gm sample in petri dish and put it in oven for 5 hours.
5. Note the weight after 5 hours.
6. Now calculate the moisture content.

FOR MOISTURE ANALYZER

1. Put small amount of sample in Moisture analyzer aluminum plate.

2. Moisture analyzer start and display the reading on screen in 1 min.
3. Now calculate the moisture content.

OBSERVATION AND CALCULATION

FOR OVEN DRY

Weight of petri dish =58.55gm

Weight of sample=5gm

Initial weight before drying=63.55gm

Final weight after drying= 63.11gm

Moisture content = Initial weight before drying - Final weight after drying/weight of sample×100

M o=¿Moisture content = 63.55-63.11/5×100=8.8%

FOR MOISTURE ANALYZER

M A =¿% moisture content = 10.4%

T- test data sheet:

Paired Samples Statistics

Std. Std. Error

Mean N Deviation Mean

Pair 1 oven 7.4375 4 .41291 .20645

analyzer 11.8850 4 .67786 .33893

Paired Samples Correlations

N Correlation Sig.

Pair 1 oven & analyzer 4 -.984 .016

Paired Samples Test

 Paired Differences

95% Confidence Interval of

the Difference
Std. Error
Std.
Mean Deviation Mean Lower Upper t df

Pair 1 oven - analyzer -4.44750 1.08657 .54328 -6.17647 -2.71853 -8.186 3

Paired Samples Test

Sig.
(2tailed)

Pair 1 oven - .004

analyzer

RESULT:
The moisture content from oven drying method and moisture analyzer are 8.8% and 10.4%

Respectively.

DISCUSSION:
By doing T-test we conclude this that as Sig. (2tailed) is 0.004 which is less than 0.05 at 95% confidence
level the two methods are significantly different from each other.

As per our observations, following comparison has been drawn between oven dry method and moisture
analyzer:

Oven dry method Moisture analyzer

The drying time is very long This method provided Quick measurements.
(hours)

This method involves chances of error when This is a compact device; no desiccator is involved
using hygroscopic sample material. or weighing balance.
the drying oven method requires handling and Moisture analyzer does not require any
calculation; therefore, it is prone to error since calculation, and its sampling is simple so the
manual steps are required. possibility of errors decreases.

EXPERIMENT NO 02
OBJECT
To study the effect of surface area on drying rate of potato cubes.
THEORY
 What percentage of potato is water?

Water is typically the most prevalent element within any fruits or vegetable. Potato is a versatile,
carbohydrate-rich food highly popular worldwide and prepared and served in a variety of ways. Freshly
harvested, it contains about 80 percent water and 20 percent dry matter (FAO, 2008).

 Drying rate:

Drying rate is the rate at which internal moisture evaporates to the surroundings. It is dependent on the
rate at which heat is applied to the product and also the rate at which moist air is removed from the
surroundings. We use the following formula to calculate drying rate:

moisture content
rate of drying :
time

 What is the Importance of surface area in heat transfer?

Heat transfer rate is directly proportional to the 'available surface area' for heat transfer,
simultaneously, drying rate of any commodity depends on the amount of heat transferred. As the
surface area is increased, it leads to higher convective heat transfer rate between particles and gas
phase and eventuates to faster drying. (Mohseni, 2014).

 What is the impact of shape on drying rate of commodity?

increasing and decreasing a geometrical parameter leads to increase in the heat transfer area, the heat
transfer rate will be increased. If we consider three geometries i.e. sphere, rectangle and cube, then
cube shows the fastest drying rate. The reason is that cube has the highest exposed surface area.
(Defraeye & thijs, 2017)

PROCEDURE
 Peel potatoes and make cube of 0.5, 1, 1 cm.
 Note down the initial weights of all potato cube and put it in oven.
 Note down its weight after every 30 min.
 Calculate the area of each cube using the formula A= 6a2

 After note down the weights calculate the rate of drying by the formula;
Rate of drying = MC/time

 For moisture content use the formula

MC= initial weight-final weight/Initial weight*100

OBSERVATIONS
POTATO INITIAL WEIGHT WEIGHT AFTER WEIGHT AFTER WEIGHT AFTER WEIGHT AFTER
 SIZE (a) W1 30 MIN 60 MIN 90 MIN 120 MIN
( inch ) ( grams ) W2 W3 W4 W5
( grams ) ( grams ) ( grams ) ( grams )
0.5 1.36 1.47 0.9 1 0.41 0.54 0.34 0.37 0.292 0.34
1 12.12 11.30 10.68 10.81 8.68 8.19 7.81 7.42 7.09 6.792
1.5 27.57 26.90 25.25 25.11 21.8 20.9 20.16 20.3 18.92 18.44

CALCULATIONS:
POTATO CUBE SIZE (inch) AREA (inch)2
0.5 1.5
1 6
1.5 13.5
MOISTURE CONTENT:
POTATO CUBE MC OF W2 MC OF W3 MC OF W4 MC OFW5
SIZE (30 MINUTES) (60 MINUTES) (90 MINUTES) (120 MINUTES)
( inch) (%) (%) (%) (%)
0.5 33.82% 31.97% 69.85% 63.26% 75% 74.82% 78.52% 76.57%
1 11.88% 4.336% 28.38% 27.52% 35.56% 34.33% 41.50% 39.89%
1.5 8.41% 6.65% 20.92% 22.30% 26.87% 24.53% 31.37% 31.44%

*MC = MOISTURE CONTENT

RATE OF DRYING:

POTATO RD OF W2 RD OF W3 RD OF W4 RD OF W5
CUBE SIZE (30 MINUTES) (60 MINUTES) (90 MINUTES) (120 MINUTES)
(inch) (gram/min) (gram/min) (gram/min) (gram/min)

0.5 0.0153 0.0156 0.0158 0.0155 0.0113 0.0122 0.0089 0.0094

1 0.048 0.0163 0.057 0.0535 0.047 0.043 0.0419 0.0375
1.5 0.077 0.059 0.096 0.1 0.0823 0.0738 0.0720 0.0705

*RD=RATE OF DRYING

GRAPHICAL REPRESENTATION:
AT 30 MINUTES
LOSS IN MOISTURE CONTENT AND SURFACE AREA

AT 30 MINUTES
40.00%
35.00%
LOSS IN MOISURE CONTECT

30.00%
25.00%
Series1
20.00%
Series2
15.00%
10.00%
5.00%
0.00%
1.5 6 13.5
SURFACE AREA

DRYING RATE AND SURFACE AREA

AT 60 MINUTES
LOSS IN MOISTURE CONTENT AND SURFACE AREA
DRYING RATE AND SURFACE AREA

AT 90MINUTES
LOSS IN MOISTURE CONTENT AND SURFACE AREA
 AT 90 MINUTES
80%
70%
loss in moisture content

60%
50%
40%
30%
20%
10%
0%
1.5 6 13.5
SUFACE AREA

Series1 Series2

DRYING RATE AND SURFACE AREA

AT 90 MINUTES
0.09
0.08
0.07
0.06
DRYING RATE

0.05 Series1
0.04 Series2
0.03
0.02
0.01
0
1.5 6 13.5
SURFACE AREA
AT 120 MINUTES
LOSS IN MOISTURE CONTENT AND SURFACE AREA

AT 120 MINUTES
90.00%
80.00%
LOSS IN MOISTURE CONTENT

70.00%
60.00%
50.00% Series1
40.00% Series2
30.00%
20.00%
10.00%
0.00%
1.5 6 13.5
SURFACe AREA

DRYING RATE AND SURFACE AREA

AT 120 MINUTES
0.08
0.07
0.06
0.05
DRYING RATE

Series1
0.04
Series2
0.03
0.02
0.01
0
1.5 6 13.5
SURFACE AREA
RESULT:

 The moisture content or loss in moisture content decreases with increasing surface area.
 The rate of drying increase with an increase in surface area.

DISCUSSION

The conclusion we get by performing this experiment is that the rate of drying increases with an
increase in area of cube. If the area of the cube is increased, then the time taken by the cube to
get dry will also be increased. The area affects drying because if more area is exposed to hot air,
allowing water molecules to take more time because of high Vander wall’s forces and acquire
more heat energy from the surroundings. Due to the increased heat energy (kinetic energy),
there is more rapid movement of the water molecules which helps them to overcome the force
of attraction and gets dried.
LAB NO: 3

OBJECT:
To familiarize with spray drying with spray drying operation by % recovery of starch obtained
from spray drying. Also determine moisture content of starch before and after drying.

Theory:
Spray dryer:

Spray dryers are rapid dryer, drying rate is high. Product quality may be controlled and
maintained in drying process. Highly controllable drying systems flow of hot air, droplet speed
and droplet temperature may be effectively controlled. Spray dryer machine is fully automated
and continuous. Short residence times and suitability for both heat-sensitive and heat-resistant
foods are other advantages. Spray drying equipment technology is suitable for dry milk powder,
whey protein, drinkable powder, instant coffee etc.

Working:
A spray dryer takes a liquid stream and separates the solute or suspension as a solid and the
solvent into a vapor. The solid is usually collected in a drum or cyclone. The liquid input stream
is sprayed through a nozzle into a hot vapor stream and vaporized. Solids form as moisture
quickly leaves the droplets. A nozzle is usually used to make the droplets as small as possible,
maximizing heat transfer and the rate of water vaporization. Droplet sizes can range from 20 to
180 μm depending on the nozzle.[4] There are two main types of nozzles: high pressure single
fluid nozzle (50 to 300 bars) and two-fluid nozzles: one fluid is the liquid to dry and the second
is compressed gas (generally air at 1 to 7 bars).
Spray dryers can dry a product very quickly compared to other methods of drying. They also turn
a solution (or slurry) into a dried powder in a single step, which simplifies the process and
improves profit margins.
Procedure:
 Weigh 50g starch
 Using moisture analyzer find moisture content of starch
 Prepare 20% starch solution in 250 ml water
 Pre weigh the slurry
 Input the slurry in the spray dryer through peristaltic pump at VFR 44m3/s.
 Weigh the starch attained after drying
 Find moisture content after drying
 Calculate % recovery of the yield.

Observation:
Initial weight (g) Initial moisture Final weight (g) Final moisture
content (%) content (%)
50 14.3 35 10.6

Calculation:
final weight
% recovery = intial weight ×100

35
% recovery = 50 ×100

% recovery = 70%
Result:
There was total recovery of 70% of the initial weight.

Discussion:
Some of the advantages of spray-drying include its ability to be fully automated and continuous.
Short residence times and suitability for both heat-sensitive and heat-resistant foods are other
advantages. The technology is suitable for a variety of feed materials, provided they are pump
able. Spray-drying is often used for encapsulation. Active substances can be homogenized into
emulsions or slurries prior to spray-drying and dried into functional ingredients. Encapsulation
has many advantages, two of which are protection against thermal degradation and improved
final product functionality.
LAB NO: 4

OBJECT:
To study the effect of shrinkage on fresh commodities during drying

Theory:
Fruits and vegetables are heterogeneous in structure and are comprised of about 80% to 90%
water which is contained in different cellular environments. This vast amount of water makes
these materials highly perishable and therefore an appropriate food preservation technique is
essential Drying is one of the most effective food preserving methods that can be applied to these
perishable food materials.
Shrinkage of food materials during drying is a common physical phenomenon which affects the
textural quality and taste of the dried product. The shrinkage of food material depends on many
factors including material characteristics, microstructure, mechanical properties, and process
conditions. Understanding the effect of these influencing factors on deformation of fruits and
vegetables during drying is crucial to obtain better-quality product.

Procedure:
 Take carrot, potato, apple and banana
 Cut apple and potato in cubes of length 0.5inch
 Cut carrot and banana in cylinder of height 1 inch, note initial diameter
 Place in oven for 2 hrs
 Observe shrinkage
Observation:
Initial Readings:
Initial Length
Commodity Sample No Initial Volume
(inch)
Cube 1 0.5 0.125
Apple
Cube 2 0.5 0.125

Cube 1 0.5 0.125

Potato
Cube 2 0.5 0.125

Commodity Sample No Initial Diameter (inch) Initial Radius (inch) Initial Volume

Cylinder 1 0.92 0.46 0.67

Carrot
Cylinder 2 0.72 0.36 0.41

Cylinder 1 0.96 0.48 0.72

Banana
Cylinder 2 1.02 0.51 0.82

Final Readings:

Commodity Sample No Final Length (inch) Final Volume

Cube 1 0.4 0.064

Apple
Cube 2 0.4 0.064

Cube 1 0.4 0.064

Potato
Cube 2 0.35 0.0429
 Commodity Sample No Final Diameter (inch) Final Radius (inch) Final Volume

Cylinder 1 0.84 0.42 0.39

Carrot
Cylinder 2 0.64 0.32 0.23

Cylinder 1 0.89 0.45 0.44

Banana
Cylinder 2 0.98 0.49 0.53

CALCULATIONS:
Initial Volume−FinalVolume
Shrinkage= ∗100
Initial Volume Of Sample

Commodity Sample No Shrinkage

Cube 1 48.8 %
Apple
Cube 2 48.8 %

Cube 1 48.8 %
Potato
Cube 2 65.7 %

Cylinder 1 41.8 %
Carrot
Cylinder 2 45.06 %

Cylinder 1 39.31 %
Banana
Cylinder 2 35.54 %

Result:
As a result of oven drying, all Commodities displayed shrinkage, suggesting moisture loss.
Discussion:
One of the best food preservation techniques that can be used with these perishable food items is
drying. Fruit and vegetable shrinkage, also known as material deformation, is a clear physical
phenomenon that is frequently seen after drying. Dried product shrinkage has a number of
detrimental implications on quality, consumer satisfaction, and other factors, such as surface cracking
and reduced rehydration capacity. Fruits and vegetables' mechanical and textural characteristics are
significantly impacted by shrinkage. Additionally, shrinkage is a significant element that significantly
influences drying kinetics as well as rate of drying.

LAB NO: 5
OBJECT:
TO DETERMINE THE EFFECT OF POWER OF MICROWAVE OVEN ON DRYING RATE.

THEORY
 Microwave drying:
Microwave drying is a rapid, high-effect, and economical method to decrease the moisture
content of materials to produce higher quality products.
 Microwave Oven:
This is a rapid method that allows some segments of food industry to make in process
adjustments of the moisture content of food products before their final packaging. Power
settings are dependent on the type of sample. The internal balance is trade with two sample
pads on the balance. A sample is placed between the two pads and the pads are centered on a
pedestal and weighed against tare weight. Time for drying is set by operator. And start button is
activated. Some details that must be considered when using microwave oven are following:
1. The sample must be uniform, and of appropriate size to promote drying rate.
2. The sample must be centrally located to avoid burning of some areas.
3. The amount of time used to place a sample weight between the pads must be
minimized to prevent moisture loss of gain before weight determination.

Figure 1. A microwave oven

PROCEDURE
 Take the potato cubes of equal surface area in a pre-weight petri plate.
 Note the initial weight of potato cubes.
 Place the cube in microwave for 2 min at power 1 and note the weight after drying.
 Repeat the process for different power.
 Calculate the moisture content and drying rate of each cube treated at different powers of
microwave oven.
 Plot a graph between moisture loss and power of microwave oven.
 Plot a graph between a drying rate and power of microwave.
OBSERVATIONS:

S No Power Levels Time In Sec Initial Weight Final Weight

1 20 120 2.1 2

2 40 120 1.6 1.5

3 60 120 2.3 1.6

4 80 120 3.5 1.9

5 100 120 3.7 1.8

CALCULATIONS:

INITIAL WEIGHT −DRY WEIGHT

MC% = INITIALWEIGHT
×100

Moisture Content
Drying Rate= time(sec )

S No Power Levels Moisture Content Drying Rate

1 20 4.7619048 0.0396825

2 40 6.2500000 0.0520833

3 60 30.4347826 0.2536232

4 80 45.7142857 0.3809524

5 100 51.3513514 0.4279279

RESULT:
The drying time and energy consumption significantly decreased with an increase in microwave
power. This can be attributed to lower microwave power levels and longer drying times, which
resulted in more energy waste.