NAME: SITI ZUBAIDAH BINTI ABDULJAN

GROUP: EH2205G
STUDENT ID: 2015279072

ABSTRACT

This experiment is conducted to achieve the objective which is to determine the effect of
thermal treatment to the food quality. There are 3 sample of petri dish filled with apple. The
apple is cut into pieces with different size. The empty petri dish weight and also the petri dish
with cut apple are also weighted. Then the sample is leave for 24hours to let the drying
process happen. From the result, we can see there are moisture loss happen to the three
sample of the apple in the petri dish. The moisture loss for the three sample got 83.9% in
average approximately. There are another result observed towards the dryed apple such as the
texture and the color. We can conclude that, this experiment is a success as we can determine
the effect of the thermal treatment to the food.
 INTRODUCTION

RESEARCH BACKGROUND

The commonly examine properties of dried products may be classified into two major
categories, the engineering properties of the drying products and properties, which are related
to product quality.
The engineering properties of dried food systems are essential in the design of food
processes and processing equipment and in the efficient operation and control of processing
plants. The engineering properties of the dried food involve effective moisture diffusivity,
effective thermal conductivity, specific heat, equilibrium moisture content, and viscosity.
The comprehensive term quality comprises of a number of parameters of the drying
material, either in a mid-state (at intermediate stages of the drying process) or after the
completion of the drying. Although these properties are not necessary for prediction of drying
time and process modeling, they are important for characterization and prediction of the
quality of dried product. They are also very important for the development of new industrial
products with desired properties or for quality improvement of already existing ones. The
quality related properties could be grouped into the following.

Structural properties (density, specific volume)

Optical properties
Textural properties
Sensory properties (aroma, taste, flavor)

The basic purpose for the thermal processing of foods is to reduce or destroy
microbial activity, reduce or destroy enzyme activity and to produce physical or chemical
changes to make the food meet a certain quality standard. e.g. gelatenization of starch &
denaturation of proteins to produce edible food. There are a number of types of heat
processing employed by the food industry.
PROBLEM STATEMENT

Having a short life time of food as there is moisture content on the food.

OBJECTIVE

The objective to this experiment:

1. To determine the effect of thermal treatment.

 LITERATURE REVIEW

DRYING

Industrial product quality aspects are usually to control product moisture content at
the dryer outlet, to minimize chemical degradation reactions, maintain product structure and
texture, obtain desired color, control product density and porosity and develop a flexible
drying process that can yield products of different structures for various uses.
Drying method and physiochemical changes that occur during drying seem to affect
the quality properties of the dehydrated product. More specifically, drying method and
process conditions affect significantly the color, texture, density and porosity and sorption
characteristic of materials. So, the same raw material may end up as a completely different
product, depending on the type of drying method and conditions applied.

Drying methods :

Microwave drying is an alternative drying method, which is recently used in the food
industry. Dielectric heating with microwave has been proven to greatly reduce the
drying time of many agricultural products and it is usually used as pretreatment before
conventional drying.
Conventional air drying is one of the most frequently used operation for food
dehydration.
Vacuum drying is a drying method in which drying is performed using low pressure.
It makes use of the fact that the boiling point of water is reduced as the pressure is
reduced.
Osmotic dehydration is a process resulting in products of intermediate moisture
content, due to water flow from the product to a concentrated solution and solute
transfer from the solution into the product. It is pretreatment technique, which claims
to achieve simultaneously dewatering and direct formulations of the product (through
impregnation plus leaching).
 Freeze drying is one of the most sophisticated methods. It makes use of the fact that
when the system pressure is kept so low that the boiling point is below 0C, the water
in the material remains frozen and it sublimes away from the dry solids.
 METHODOLOGY

The empty petri dish is taken out and weighted. The Fresh apple is cut into small
pieces with different size and put into the empty petri dish. There three different size of apple
that have been cut and label in three different petri dish. Then the petri dish which full of
apple is weighted and recorded. Then the three sample of apple put into the microwave and
leave for 24 hours.
 RESULTS AND DISCUSSION

Petri Dish A Petri Dish B Petri Dish C

Mass Apple after 7.0913 7.6581 7.5040
drying (g)
Mass of Empty Petri 6.0888 6.0971 6.0706
Dish (g)
Mass of Fresh Apple 12.1403 15.7355 15.41780
in Petri Dish (g)
Moisture loss % 83.4 83.8 84.7
Texture Dry Dry Dry
Harden Hard Hard Hard
Shrinkage Half shrink Half shrink Half shrink
Odour Apple smell Apple smell Apple smell
Color Turn to brownish- Turn to brownish- Turn to brownish-
yellow yellow yellow
 DISCUSSION

From the result obtained above, it can be seen that mostly the moisture loss of apple
in petri dish is almost the same for the petri dish A is 83.4%, petri dish B is 83.8% and the
petri dish C is 84.7%. The other result observed after drying the apple is the texture, harden,
shrinkage, odor and the color of the apple. For the three petri dish which is petri dish A, B
and C they having the same result on the texture which is Dry, hard, all of them are half
shrank, the odor still have the apple odor and the color which is it turns to brownish-yellow.
from here, we can see that the thermal treatment through food can change the food quality as
it can change the texture of the food, but using this thermal treatment also can be one of the
preservation of food so that the food can have a longer shelf life as the moisture content of
the food is decrease. This is because we know that bacteria likely to live in the humid texture
of food and directly damage the food quality.
 CONCLUSION

As a conclusion, the thermal treatment gives a few affect to the food quality. For
example the texture of the food, at which its change the look or appearance of the food and
the food become hard and dry. But in addition, the thermal treatment decrease the moisture of
the food which is good to preserved the food for a longer shelf life. The objective is accepted.
 RECOMMENDATION

For this experiment, several precaution need to be done so that there will be no
problem while conducting the experiment and to have the best result. We need make sure that
the surface of the plate is cleaned and free from any droplets of condensed moisture. Second,
while weighing the petri dish and apple, make sure the equipment is run well and zeroing it
before weight. Lastly, be careful while cutting the apple and aware will handling knife.
 REFERENCES

http://www.sciencedirect.com/science/article/pii/S1658077X15000041

Blackburn, C. de W., 2006. Food Spoilage Microorganisms. Woodhead Publishing.

Pitt et al., 2009 J.I. Pitt, A.D. Hocking, A. Diane.Fungi and Food Spoilage, vol. 519,
Springer (2009).

http://www.tiselab.com/pdf/Thermal-Processing-of-Food.pdf
APPENDICES