ABSTRACT
This report covers details of experiments carried out on three laboratory experiments namely Packaging, Dehydration and Concentration respectively.
Experiment on packaging were carried out using high and low density gauge polyethylene films on Irish potatoes, oranges and apples. This was used to determine the best packaging condition for the products.
Experiment on dehydration were carried out using yam, cocoyam and sweet potatoes. These were dried and the drying times were recorded and compared to determine the effect on the weight and moisture content.
Also, experiment on concentration were carried out on pineapples and oranges after which the degree brix which is a measure of the concentration of the sample was determined and recorded for single strength and blends of the samples.
Disclaimer: Note this academic material is intended as a guide for your academic research work. Do not copy word for word. Note: For Computer or Programming related works, some works might not contain source codes
CITE THIS WORK
(2016, 09). A Report On Food Engineering Lab Ii.. ProjectStoc.com. Retrieved 09, 2016, from https://projectstoc.com/read/7979/a-report-on-food-engineering-lab-ii-3563
"A Report On Food Engineering Lab Ii." ProjectStoc.com. 09 2016. 2016. 09 2016 <https://projectstoc.com/read/7979/a-report-on-food-engineering-lab-ii-3563>.
"A Report On Food Engineering Lab Ii.." ProjectStoc.com. ProjectStoc.com, 09 2016. Web. 09 2016. <https://projectstoc.com/read/7979/a-report-on-food-engineering-lab-ii-3563>.
"A Report On Food Engineering Lab Ii.." ProjectStoc.com. 09, 2016. Accessed 09, 2016. https://projectstoc.com/read/7979/a-report-on-food-engineering-lab-ii-3563.
- Related Works
- The Effect Of Processing On Afzelia Africana (akpalata) And Brachystegia Spp Flour As Soup Thickner
- Effect Of Packaging Materials On The Functional Properities Of White Garri
- Evaluation Of Amino Acid And Sensory Quality Of Peagon Pea-millet Flour
- Food Consumption Pattern, Lifestyle And Body Mass Index Of Market Women (a Case Study Of Ikosi-isheri Local Government Area Oflagos State, Nigeria)
- Isolation And Performance Evaluation Of Saccharomyces Cerevisiae From One Palm Wine
- Consumer Acceptability Of Spiced Composite Bread
- The Physico-chemical And Antioxidant Properties Of Culinary Herbs And Local Spies Pipe Guieense (uziza) Xylpia Aethpica (uda) Monodora Myristica (ehuru) Tetrapelura Tetraptera (oshosho)
- Glucan And Glucanase Levels In Improved Sorghum Varieties During Malting And Their Effects In Brewing
- The Microorganisms And Compounds Influencing The Organoleptic Properties Of Ugba (fermented Pentaclethra Macrophyllea Benth Seeds)
- Production Of Mixed Fruit Using Fuse Locally Soured Citrus Fruits Orange (citrus Silences) Tangerine Citrus Reticulate) Lemon C Groups (citrus Paradox).