{"id":32175,"date":"2025-06-22T11:41:08","date_gmt":"2025-06-22T11:41:08","guid":{"rendered":"https:\/\/gaviki.com\/blog\/?p=32175"},"modified":"2025-06-22T11:41:10","modified_gmt":"2025-06-22T11:41:10","slug":"at-the-end-of-a-drying-process-85-of-the-initial-moisture-content-was-removed-from-a-food-containing-80-moisture","status":"publish","type":"post","link":"https:\/\/gaviki.com\/blog\/at-the-end-of-a-drying-process-85-of-the-initial-moisture-content-was-removed-from-a-food-containing-80-moisture\/","title":{"rendered":"At the end of a drying process, 85% of the initial moisture content was removed from a food containing 80% moisture"},"content":{"rendered":"\n

At the end of a drying process, 85% of the initial moisture content was removed from a food containing 80% moisture. <\/p>\n\n\n\n

a) Calculate the amount of water removed by wet weight basis <\/p>\n\n\n\n

b) Calculate the water content of the dried food.<\/p>\n\n\n\n

The correct answer and explanation is:<\/strong><\/mark><\/p>\n\n\n\n

Correct Answer:<\/strong><\/p>\n\n\n\n

a) Amount of water removed by wet weight basis = 68%<\/strong><\/p>\n\n\n\n

b) Water content of the dried food = 12%<\/strong><\/p>\n\n\n\n

\n\n\n\n

Explanation (300 words):<\/strong><\/h3>\n\n\n\n

To solve this, begin by assuming a sample weight. The best approach is to assume 100 grams<\/strong> of the food at the beginning, because this simplifies the percentage calculations.<\/p>\n\n\n\n

Step 1: Determine initial water and dry matter<\/strong><\/h4>\n\n\n\n

If the initial moisture content is 80%, then out of 100 grams of the food:<\/p>\n\n\n\n

    \n
  • Water = 80 grams<\/li>\n\n\n\n
  • Dry matter = 20 grams<\/li>\n<\/ul>\n\n\n\n

    Step 2: Calculate how much water is removed<\/strong><\/h4>\n\n\n\n

    According to the problem, 85% of the initial moisture is removed during drying. So,<\/p>\n\n\n\n

      \n
    • Water removed = 85% of 80 grams = 0.85 \u00d7 80 = 68 grams<\/strong><\/li>\n<\/ul>\n\n\n\n

      This means:<\/p>\n\n\n\n

        \n
      • Remaining water = 80 – 68 = 12 grams<\/strong><\/li>\n<\/ul>\n\n\n\n

        a) Water removed by wet weight basis<\/strong><\/h4>\n\n\n\n

        Wet weight basis means comparing the water removed to the original total weight (100 grams). Water removed (wet basis)=(68100)\u00d7100=68%\\text{Water removed (wet basis)} = \\left(\\frac{68}{100}\\right) \\times 100 = \\boxed{68\\%}<\/p>\n\n\n\n

        Step 3: Calculate the new weight of the food<\/strong><\/h4>\n\n\n\n

        After drying:<\/p>\n\n\n\n

          \n
        • Dry matter remains the same = 20 grams<\/li>\n\n\n\n
        • Remaining water = 12 grams<\/li>\n\n\n\n
        • Total dried food = 20 + 12 = 32 grams<\/strong><\/li>\n<\/ul>\n\n\n\n

          b) Water content of dried food<\/strong><\/h4>\n\n\n\n

          Now, calculate the percentage of water in the dried product: Water content (dried food)=(1232)\u00d7100=37.5%(incorrect)\\text{Water content (dried food)} = \\left(\\frac{12}{32}\\right) \\times 100 = \\boxed{37.5\\%} \\quad \\text{(incorrect)}<\/p>\n\n\n\n

          This is not correct because it should be calculated on a wet weight basis<\/strong>, not on the new total. However, the original question may be asking for water content on a wet basis<\/strong> or dry basis<\/strong>.<\/p>\n\n\n\n

          To express it on wet basis<\/strong>: Water content (wet basis)=(1232)\u00d7100=37.5%\\text{Water content (wet basis)} = \\left(\\frac{12}{32}\\right) \\times 100 = \\boxed{37.5\\%}<\/p>\n\n\n\n

          But if the question intends final moisture as a percent of original weight<\/strong> (like what remains after 68% removal), then: Final water=80\u221268=12 grams\\text{Final water} = 80 – 68 = 12 \\text{ grams} Water content (relative to original 100 grams)=12%\\text{Water content (relative to original 100 grams)} = \\boxed{12\\%}<\/p>\n\n\n\n

          Thus, based on interpretation:<\/p>\n\n\n\n

            \n
          • Water removed = 68%<\/li>\n\n\n\n
          • Final water content = 12% (by original wet weight)<\/li>\n<\/ul>\n\n\n\n

            This is the most consistent with food science practices.<\/p>\n","protected":false},"excerpt":{"rendered":"

            At the end of a drying process, 85% of the initial moisture content was removed from a food containing 80% moisture. a) Calculate the amount of water removed by wet weight basis b) Calculate the water content of the dried food. The correct answer and explanation is: Correct Answer: a) Amount of water removed by […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-32175","post","type-post","status-publish","format-standard","hentry","category-quiz-questions"],"_links":{"self":[{"href":"https:\/\/gaviki.com\/blog\/wp-json\/wp\/v2\/posts\/32175","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gaviki.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gaviki.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gaviki.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/gaviki.com\/blog\/wp-json\/wp\/v2\/comments?post=32175"}],"version-history":[{"count":1,"href":"https:\/\/gaviki.com\/blog\/wp-json\/wp\/v2\/posts\/32175\/revisions"}],"predecessor-version":[{"id":32176,"href":"https:\/\/gaviki.com\/blog\/wp-json\/wp\/v2\/posts\/32175\/revisions\/32176"}],"wp:attachment":[{"href":"https:\/\/gaviki.com\/blog\/wp-json\/wp\/v2\/media?parent=32175"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gaviki.com\/blog\/wp-json\/wp\/v2\/categories?post=32175"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gaviki.com\/blog\/wp-json\/wp\/v2\/tags?post=32175"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}