An investigation to find the water potential of potato and carrot tubers in a sucrose solution, of concentration 0.00 – 0.50Mol, over a 24 hour period
Based on the experiment result, it supports my hypothesis that as concentration of sucrose increases the mass of potato will be decrease due to its temper is to make an equivalent concentration between the solution and potato. For instance, in the graph that above shows the first one on x-axis is the highest mass of potato that spent 5 days in distilled water. On the other hand, the fourth one is the lowest mass, which represents 4M sucrose solution of potato. Moreover, the data proves my prediction, as water molecules from higher sucrose solution of potato moves out actively from the potato through semi-permeable membrane into the sucrose solution. In details, the important evidence that supports my hypothesis is then the potato will be shrink
Blueberries, lettuce, strawberries, and spinach were stored in three difference place, which were (Cool room, Quonset, and Lab), and the other experiment was to extended shelf life by using Hybrid cooling compare it with Quonset, and Lab for storing lettuce, cucumber, green pepper and tomato. The maximum of storage duration were 26, 16, 14, and 12 days at the cool room, for other storage method which was a lab the maximum of storage duration were 9, 8, 7, and 6, and for the ambient condition at Quonset were 8,7,6,and 5 days for blueberries, lettuce, strawberries, and spinach respectively.
Table 1. Using initial weight, final weight, weight change, and percent change in weight of potato tubers after incubation in varying solutions of sucrose molarity
Keep it clean from start to finish is the theme. All of the products selected for drying contain some amount of moisture. Bacteria, mold, and yeast are ever present in the air, soil, and objects around us, and thrive to produce spoilage in foods that remain moist without refrigeration or some sort of processing.
Microwave (MW) drying is a rapid dehydration technique that can be applied to specific foods. Increasing concerns over product quality and production costs have motivated the researchers to investigate and the industry to adopt microwave drying technology. The advantages of microwave drying include the following: shorter drying time, improved product quality, and flexibility in producing a wide variety of dried products.
The food industry proves to be more challenging than the other conventional industries because of its tricky supply chain, right from getting vegetables/fruits from the farmers to the factory, add value to them (cooking, processing and packaging) and delivering it to the customers fresh with some products having at least 2-3 days shelf life to spare. Even with use of preservatives that are commonly used this proves to be immensely challenging due to several factors revolving around this supply chain- wastage of food during processing, slow labor production which in turn reduces the shelf life on the consumer end, food
Drying in the open air and utilizing the sun’s energy is the earliest method of drying agricultural produce and the most economical means. It encompasses the spreading of agricultural products under the sun on cemented or covered ground and turned regularly until sufficiently dried and safe enough for storage. However, this practice has several disadvantages because if it is laid in the
The purpose of this lab was to find the water potential and osmolality of potato cores after being soaked in NaCl and sucrose solutions and to compare them to each other and the expected water potentials and osmolalities from the literature. We did this by weighing potato cores, soaking them in the NaCl and sucrose solutions, and then weighing them again. This information was used to find the percent weight change of the potato cores. The potato core’s water potential mean for sucrose was -9.86 bars and for NaCl it was -10.72 bars. The osmolality that produced zero weight change in potato cores for sucrose was 0.401 and for NaCl it was 0.439. Our experiment found that the there was no significant statistical difference in the water potential and osmolality of the potato cores soaked in the sucrose and NaCl solutions.
Drying is the oldest technique that is used to preserve food such as vegetables and fruits are dried by the sun. Two types of drying methods are used, sun drying and oven drying.
During drying the moisture content is reduced from 45-50% to around 5%. The drying work is done over few stages, where the temperature through which the pulp wire passes is gradually increased.
Preserving food to extend its shelf-life, with ensuring its safety and quality, is a central preoccupation of the food industry. As a result, there has been a steady stream of new ‘minimal’ preservation techniques. At the same time, the development of the hurdle concept has led to renewed interest in the use of more traditional preservation methods and the ways they can be combined with newer technologies. The main cause of perishability of fruits and vegetables are their high water content. To increase the shelf life of these fruits and vegetables many methods or combination of methods had been tried. Osmotic dehydration is one of the best and suitable methods to increase the shelf life of fruits and vegetables. This process is preferred over others due to its vitamin and minerals, color, flavor and taste retention property. It is less energy intensive than air or vacuum drying processes because it can be conducted at low or ambient temperature. It has potential advantages for the processing industry to maintain the food quality and to preserve the wholesomeness of the food.
An experiment was conducted to see the effect of cooling method AC, Quonset and Lab on extended shelf life for strawberries, blueberries, lettuce, and spinach. We put three plate samples in each location. Temperature and humidity for Ac, and Quonset were measured and recorded every 30 minutes by using temperature and humidity sensors. However the lab temperature and humidity were measured by the device. We compare it with the sensors we used in Ac room and the result is similar. Destructive quality evaluations firmness, color, odor, overall acceptability additional to weight loss were evaluated daily by two person in order to avoid bias.
The high demand of fruit and vegetable in the market are in trends nowadays, because of its nutritional value. However these foods are highly perishable and tends to have a short shelf life. According to a study about thirty percent of the fruits and vegetables during their harvesting, transport and preservation are affected or damage by insects and microorganisms(Raghav et. al. 2016). Most foods are consumed directly from nature, some can be eaten immediately after taking them from tree, vine or even ground. However, most of the cases it takes considerable time before food product reaches the table of the consumer. Products start todeteriorate, dehydrate,alter appearance, flavor and nutritional valueduring time-consuming steps involved in harvesting, handling, storage and transportation. Damage and changes can occur within an hour or days if no special protection provided.
Drying is a very good way to preserve foods and use it for a long period of time . As many processed food, it could lose some of its nutrients . Here is a summary for the steps that are taken for this process: