Question

Aim: To understand how some foods can be preserved by removing water Observation: Observations Potato 1 Potato slices 2 Potato slices 3 Potato slices 4 (thin-large ones)|(thick-small ones) (boiled ones) After half an hour Reason for this observation? Condition after a week (guess) Condition after a week (actual) Reason for this observation? 1. What were some of the problems you faced while doing this experiment?​

Answer 1

To understand how some foods can be preserved by removing water:

• A novel variant of osmotic dehydration called post-dipping dehydration was investigated to lower the water content of potato slices while not gaining a high level of sugar/salt.
• The original high rate of water loss was discovered to be approaching equilibrium.
• It has been investigated here if the water loss process could be restarted by using a multi-stage approach consisting of osmotic solution dipping followed by ambient holding of potato slices that had reached equilibrium in the previous stage.
• Water loss levels comparable to traditional osmotic dehydration might thus be reached, but with substantially lower total solid gain (less than 50%), thereby yielding a significantly healthier product option.
• Observation after half an hours will the that the osmosis has occurred.
• Condition after a week(guess) could be that the will be molds, fungus growth on the potato.
• But the actual condition of the potato: There was no spoilage of the potato.
• The issue faced could be maintaining an aseptic environment.
• Drying or "dehydrating" food eliminates enough moisture from the food to prevent bacteria, yeast, and molds from growing.
• To remove water from meals, the food industry use a variety of drying processes including dryers.
• Water removal decreases aw, which has a detrimental impact on the growth and survival of many bacteria in foods, slowing deterioration.

Hence, we understand how some foods can be preserved by removing water.

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