... In this practical some methods will be used to determine the speed of dehydration that takes place in each vegetable and also the effects these methods have upon the vegetable. ...
Materials and Methods: Refer to Practical Manual Food Technology 1, (SBF2730), Determination of Drying Rates & Food Dehydration, 2002, Victoria University. ... 42%
Table 6: Vegetable Characteristics
Sample Colour Flavour Texture
A1 Loss of colour, even throughout (++) Dry/ soft
B1 Even loss of colour (++) Dry/ soft
C1 Even loss of colour (+++) Dry/ soft
D1 Patchy loss of colour (+) Dry/ soft
Table 7: Weight of samples before dehydration. ... 50
Table 8: Initial weight of samples prior to dehydration. ... This can be seen in the green beans, which showed dense, but still soft textural characteristics regardless of the pre-dehydration preservation method used. ...
FOOD DEHYDRATION/ DETERMINATION OF
DRYING RATES
Food Technology (SBF 2730)
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