Food Science Experiments Archives - Page 5 of 5 - Food Science Toolbox

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Objective: To determine the effect of different cooling methods on the cooling rate of snap beans Background: Cooling of fruits and vegetables is important after harvest in order to slow down respiration and other metabolic reactions that could lead to spoilage. Air and hydrocooling methods are commonly used to bring temperatures down to safe levels. […]

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Objectives: To determine the consistency of ketchup at different temperatures  Viscosity is an important parameter that relates to texture and appearance of food and hence sensory experience while eating. Viscosity is also important in the rate of fluid flow and the amount of energy that may be required to move liquids in pipes. As it […]

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Objective:  (a) To determine the total lipids in foods samples and (b) peroxide value of cooking oils  Lipids are a group of substances that are soluble in organic solvents. A soxhelet apparatus is used to extract lipids in the food lab. In this method a dry sample (less than 10% moisture) is completely surrounded by […]

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Objective: To determine the ash content of food samples Ash content represents the inorganic residue (minerals) remaining after ignition and complete oxidation of organic matter. Dry ashing involves heating the sample in a muffle furnace at 500 – 600 oC. Since some elements such as Fe, Se, Pb and Hg may be partially volatized during […]

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Objective: To determine the moisture content of navy beans Moisture: Moisture content is an important test done by Food Scientists. Knowing moisture content is important because it can affect: Rate of spoilage: moisture is needed for various chemical and metabolic reactions and so its presence will speed up their rate of reaction, accelerating spoilage. Spoilage […]

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