A REPORT ON FOOD ENGINEERING LAB II

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.