17/February/ 2011
Thursday
8.30-13.30
3rd experiment-Drying of Food
Hye chef :D
This week we have done a new experiment about how to drying food, the main objective we doing this experiment is :
· to know the basic method for drying fruits
· to compare the cost and the quality of home-dried with commercially dried fruit
· evaluate the use of ascorbic acid in retaining color in dried products
· compared the quality of products dried under the conditions tested in the experiment
The basic formula of fruit leather :
· 2 ½ cup of peach
· 25 gm of sugar
Methods :
· Puree the fruits and sugar in blender until smooth.
· Cover up the baking tray with parchment.
· Spread the fruit evenly in the pan
· Dry in oven at 140°f until completely dry and no longer sticky.
· Remove from the parchment and roll up
· Wrap the roll tightly in aluminium foil and store at room temperature in a tightly closed plastic bag or container.
For the experiment we using 5 different fruit for 5 groups which is peach, strawberry, kiwi, dragon fruit, and apple. For our group we get the peaches.
enjoy the pictures :)
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1. Peaches J |
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2. The ingredients (sugar and peach). Cut the peach in cube. |
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3. Use 2 ½ cup of the cube peach. |
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4. From the left to right : -Put the peach and sugar to the robot coupe -Blend the peach until smooth -Pour the fruit to the pan. -Spread the fruit evenly in the pan (pictures 3-6) |
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5. Put the tray in the oven. After 2 ½ hour that is the result J |
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6. Final pictures from all groups. From left to right : Apple, strawberry, dragon fruit and kiwi. the final result for the fruits leather :
From this task we know that each of fruits have the different of water content and the texture of the each fruits is different. That’s all for this post See you in the next post From us -syedbulanfarajia- Bff |
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