Fruit Preservation
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Fruit Preservation

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Fruit Preservation Fruit Preservation Presentation Transcript

  • Contents Introduction Aim/Hypothesis Materials Variables Methodology Experiment
  • Introduction Commonly use salt or sugar to preserve fruits. But this is not healthy. Tea has high antibacterial properties and might even better enhance the taste of the fruit. Some teas, like green tea, has also been tested to be able to preserve food stuff. Why not other types of tea?
  • Introduction (Continued) We are using red apple as the test subject. Why?• Commonly found fruit• Easily available• Large audience
  • Aim & Hypothesis To find out which type of tea can preserve the red apple for the longest period of time. Hypothesis: Jasmine Green Tea would be able to preserve the red apple for the longest periods of time.
  • Materials Tea (2 teabags each): Rickshaw Oolong Tea Jasmine Green Tea Pure Peppermint Tea Pure White Tea Earl Grey Tea
  • Materials (Continued) 6 Sealed Plastic Containers Red Apples Metre Rule Weighing Scale
  • Materials (Continued) Measuring Cylinder Knife Conical Flask
  • Variables Independent: Type of tea leaf Dependent: Condition of apple after experiment Controlled: 1) Amount of water 2) Size of apple
  • Variables (continued) 3) Duration of experiment 4) Conditions of environment around set-ups 5) Type of container 6) Type of apple
  • Methodology Prepare the cut fruits at dimensions of 2cmx2cmx2cm Measure its mass and length. (9g, 8cm3) Prepare 100ml of boiling water for each container Pour the water into the containers, with 2 apple cubes in it.
  • Methodology (Continued) Allow the water to simmer for 5 minutes. Seal it and leave it out in room temperature for a span of a week. At the end of the week, record the readings of each set-up.
  • Photos
  • Photos (Continued)
  • Type of tea leaf Condition Pure White Tea Slightly oxidizedSummary Rickshaw Oolong Tea Slightly oxidized, but more as compared to White Tea. Control Water was stained yellow; apple is slightly more oxidized as OolongOver the week, the following set-ups went Teathrough such changes in the first 3 days. Jasmine Green As oxidized as Oolong Tea Tea Pure Peppermint Well-preserved; best among all Tea set-ups Earl Grey Tea In similar condition to Pure White
  • After 1 week
  • Pure White Tea The result shocked all of us. A layer of mould have appeared on the surface on the surface of the tea. The fruit was only slightly oxidized though. Mass-7.2g Volume-7cm3
  • Rickshaw Oolong Tea The second best preservative. Least oxidation and least browning Health benefits Mass-7.3g Volume-7.3cm3
  • Control Very brownish, showing high levels of oxidation A vast difference between the apple in it and those in tea. Tea does help. Mass-7g Volume-6cm3
  • Jasmine Green Tea Oxidized as much as Oolong. However, it does not beat Oolong as there is still a tiny bit of mould present. A very shocking discovery since many online articles state it as one of the best preservers. Mass-7.1g Volume-6.0cm3
  • Pure Peppermint Tea The best preserver in among the rest. Overtook Oolong and jasmine green tea. Had the least browning and least signs of oxidations, but not compared to Oolong Had a fragrance. Mass-7.5g Volume-7.3cm3
  • Earl Grey Tea Similar to White Tea A lot of browning and oxidation present Fruit was very soft. Mass-7.4g Volume-7cm3
  • Mass Mass (grams) 7.5 7.4 7.3 7.2 7.1 7 6.9 Mass (grams)
  • Mass Mass (grams)7.47.2 7 Mass (grams)6.8 Earl Control Grey Tea
  • Volume Volume (in cm3)8 7 7.37 6 7654321 Volume (in cm3)0
  • Volume Volume (in cm3)7.2 76.86.66.46.2 Volume (in cm3) 65.85.65.4 Earl grey Control
  • Conclusion Therefore, our original hypothesis was wrong and it proved that green tea is not the best preservative. In terms of the variation of mass and volume, Pure Peppermint was the best preservative. In terms of physical state and oxidation, Rickshaw Oolong was the best.
  • References FDA ( 2009, June 18), Chapter 3: Factors that influence microbial growth. Retrieved from http://www.fda.gov/food/scienceresearch/researchareas/safepracticesfo rfoodprocesses/ucm094145.htm Maria Davies ( 2006, Spring), Well Preserved - How preservation techniques affect food , Retrieved from http://www.ion.ac.uk/content/well-preserved-how-preservation- techniques-affect-food http://www.waikato.ac.nz/library/study/guides/apa.shtml
  • Thank You