Moisture Content | Wet Basis & Dry Basis | Food Technology

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  • Опубліковано 23 лис 2024

КОМЕНТАРІ • 129

  • @prabhjotkaur5005
    @prabhjotkaur5005 5 років тому +15

    Ur videos are really helpful.. the video shows d amount of efforts u have put in..
    U r doing a great job sir.

    • @foodtechsimplified
      @foodtechsimplified  5 років тому +2

      I'm glad you recognized my efforts. Thanks for the appreciation. ☺️✌️

    • @prabhjotkaur5005
      @prabhjotkaur5005 5 років тому +2

      I m a food technology student.. earlier there was no mentor to guide us in this particular field but now U r.. 🙂 so thnk u

    • @foodtechsimplified
      @foodtechsimplified  5 років тому +2

      @@prabhjotkaur5005 that really means a lot to me! Thanks for the support. Stay tuned for more!🙂✌

    • @kashidangwal7449
      @kashidangwal7449 5 років тому

      Prabhjot Kaur
      Are you SLIETIan?

    • @prabhjotkaur5005
      @prabhjotkaur5005 5 років тому

      @@kashidangwal7449 no

  • @mayanksoni7167
    @mayanksoni7167 Рік тому +4

    You are doing great job sir for food technology students...🙏 Thank you❤

  • @nishsparvai5660
    @nishsparvai5660 5 років тому +3

    keep it up sir upload more of such videos

  • @ishamina4769
    @ishamina4769 2 роки тому +1

    Nice explain sir please make a such more videos ❤️❤️

  • @siddharthsingh5169
    @siddharthsingh5169 3 роки тому +1

    WOW SIR VERY NICE LECTURE Thank you

  • @sofyanzgool1921
    @sofyanzgool1921 Рік тому +1

    Thank you so much from Jordan 🇯🇴

  • @alokdas283
    @alokdas283 5 років тому +4

    U explained very nicely sir..thank u
    .

  • @md.zahidhasanjiman5979
    @md.zahidhasanjiman5979 Рік тому +1

    It’s a very good and easier video about this topic, i appreciate you a lot❤️

  • @lakavaththarundev3444
    @lakavaththarundev3444 5 років тому +4

    Make a video about internships in Chocolate Factory and internships in quality testing product

  • @jarintazmin2046
    @jarintazmin2046 3 роки тому +1

    Your vedios are really helpful.. You are great sir..

  • @TechbehindFood
    @TechbehindFood 4 роки тому +1

    Very helpful

  • @nkechiakah6530
    @nkechiakah6530 2 роки тому +1

    Thank you for the video. My answer to the questions are: 1) 33.3%; 2) 90.9%; 3) 8.1%; and 4) 50 g or 0.05 kg. Are they correct? Thank you

  • @oluwafemialade5877
    @oluwafemialade5877 5 років тому +1

    First time I will comment on a UA-cam video. I'm having exam next week and this has Really help me a lot. Thanks for sharing your idea with us here.
    Good job. 👍👍👍

  • @vijayakumars9181
    @vijayakumars9181 2 роки тому +1

    Sir,
    Why two types are there to determine moisture content?
    What is the purpose of two methods?

  • @sunandasinha3127
    @sunandasinha3127 5 років тому +1

    By watching this video any person will be able to solve db and wb moisture content numericals for sure😊😃👌👍

    • @foodtechsimplified
      @foodtechsimplified  5 років тому

      Thanks a lot Sunanda for your appreciation! ☺️☺️👍✌️I hope students will definitely benefit from this video. 😊

  • @mukeshmohan5254
    @mukeshmohan5254 3 роки тому +1

    Thanks for the explanation 👍 🙂

  • @hasibulsk3992
    @hasibulsk3992 4 роки тому +1

    Very nice brather

  • @AmanSingh-dh4pz
    @AmanSingh-dh4pz 3 роки тому

    Wao

  • @hishma9699
    @hishma9699 4 роки тому +1

    Gud... Keep it up 👍👍👍👍

  • @asmaaabdulhamid2292
    @asmaaabdulhamid2292 4 роки тому +1

    it was very useful thank u

  • @kajalarora8245
    @kajalarora8245 5 років тому +1

    Good explanation👍👍👍

  • @notepadplusplus4923
    @notepadplusplus4923 3 роки тому +1

    How do you calculate the 4th question?

  • @gargipravinkubde6795
    @gargipravinkubde6795 4 роки тому +1

    Videos was extremely helpful (like always too good).....sir please gives ans.of the questions in order to cross check my ans.😅

  • @ambitiousbelmondo9219
    @ambitiousbelmondo9219 5 років тому +1

    awesome job , keep it up !!

  • @farukkilic6010
    @farukkilic6010 4 роки тому

    Hello. For example: dry mass weight of carrot is 17.85 gr. If I want 12% moisture content in dried carrots after drying, the dry basis will be 17.85 + 12% moisture = 20gr. The dry basis in the formula is 17.85g or 20gr?

  • @nkechiakah6530
    @nkechiakah6530 2 роки тому

    Thank you for the video. My answers to the questions are 1) 33,3%; 2)90.9%; 3)8.1%; and 4) 50 g or 0.05 kg. Are they correct? Thank you.

  • @ambitiousbelmondo9219
    @ambitiousbelmondo9219 4 роки тому +1

    Nice content!! Really appreciated💯💯💯💯💯💛

  • @pratisruti9956
    @pratisruti9956 2 роки тому

    Thank you sir😍✨it's really good session 😌🥳

  • @manvisharma2760
    @manvisharma2760 4 роки тому

    Make more such videos sir really help fulll

  • @manindersran8130
    @manindersran8130 5 років тому +1

    please provide videos about dairy technology and beverage production their lab tests of different products one by one

    • @foodtechsimplified
      @foodtechsimplified  5 років тому

      Thanks for the comment, I'll put up each and every video related to the topics you've mentioned.
      Since I'm handling my channel alone, so this will take some time.

  • @gakhalt7744
    @gakhalt7744 4 роки тому +1

    Awesome dudee

  • @nkechiakah6530
    @nkechiakah6530 2 роки тому

    Again, if for example, I determined the calcium content in a dry sample of moisture content of 9% to be 400 mg/100g, how do I convert this value on a wet weight basis assuming I am to start originally with the wet sample. Thank you.

  • @praveendintakurthi5869
    @praveendintakurthi5869 4 роки тому +2

    Ausgezeichnet !!

  • @twittwitmf3258
    @twittwitmf3258 8 місяців тому

    Why do we divide the formula by (db) when we get the relationship?

  • @shreyasarkar4174
    @shreyasarkar4174 4 роки тому

    Sir when we do the practicals of moisture content before measuring the amount of a minerals do we get the dry basis value or the wet basis value?

  • @Avex675
    @Avex675 Рік тому +2

    Thanks ❤❤

  • @MaanasaGayathri2103
    @MaanasaGayathri2103 4 роки тому +8

    Answers please
    1. 33.33%
    2. 50%
    3. 8.1 %
    4. 0.9kg
    Are they correct ?

    • @dishapurohit139
      @dishapurohit139 4 роки тому +2

      Can you please tell the method for solving 4th question

    • @tqq8931
      @tqq8931 3 роки тому

      All of the answers are the same except for question 4, where I got 0.03 kg for water loss.

    • @dineshrakmajidound3458
      @dineshrakmajidound3458 2 роки тому +2

      4th ans is 5.747kg

    • @jafarsaad2657
      @jafarsaad2657 2 роки тому

      @@dineshrakmajidound3458 Can you explain how to solve it please?

    • @devashishpathade9206
      @devashishpathade9206 2 роки тому

      ​@@jafarsaad2657 Hey man did you get it?

  • @sananoor4433
    @sananoor4433 5 років тому +1

    Thank uhh Soo much sir for the video....

  • @sagarnalawadecftri
    @sagarnalawadecftri 5 років тому +3

    at 0.34 , you are defining moisture content is the amount of water present in the moist sample. Then what you call the amount of water present in the dried product?

    • @foodtechsimplified
      @foodtechsimplified  5 років тому +1

      Thanks for the question. The water present in a dried product is called bound water. This is the water that can not be removed even after drying. It is usually present in very small quantities and therefore neglected most of the time.

    • @sagarnalawadecftri
      @sagarnalawadecftri 5 років тому +2

      @@foodtechsimplified As per literature it is also called as moisteure content. The moisture content defined by you is not correct , it is amount of water present in material called moisture content .

    • @foodtechsimplified
      @foodtechsimplified  5 років тому +1

      Alright. I have studied this definition of moisture content from R. Paul Singh's Introduction to Food Engineering Fourth edition.
      Which literature are you referring to can you please tell me? I could be wrong.

    • @sagarnalawadecftri
      @sagarnalawadecftri 5 років тому +1

      @@foodtechsimplified As per R.P. Sing Sir's book your defination is right. But if you go through research paper of drying there also , we will mention water content in dried product as only %moisture content.

    • @foodtechsimplified
      @foodtechsimplified  5 років тому

      Alright. Which research paper? You have it's link?

  • @JatinKaulteama
    @JatinKaulteama 5 років тому +1

    Explanation 👏👏 great work!👌😉

  • @itsnavneet4338
    @itsnavneet4338 5 років тому +3

    Goodafternoon sir...i am third year student of b.tech.food tech...can u pljj tell me about the eligibility criteria and procedure for taking fssai internship??

  • @Rautelakimi
    @Rautelakimi 5 років тому +1

    Ans is 1 = 20%
    2= 50%
    3= ?
    4= 58%...
    Is it wright

  • @nabeelalrabie
    @nabeelalrabie 4 роки тому

    5 grams muscle fish have oven dried at 105 °C until constant weight. Then after the oven dried the weight of sample was 1.0012 Cloud you please let me know what are the moisture content and moisture factor here? Thanks in advance

  • @alliswell8294
    @alliswell8294 3 роки тому +1

    Imp point no. 4 why we have to assume wet basis moisture content? When not specified.

    • @foodtechsimplified
      @foodtechsimplified  3 роки тому +1

      Yes. True.

    • @suzuxd3846
      @suzuxd3846 2 роки тому

      Brother then how you're going to calculate? If some things are not specified then always go for default...
      eg:
      Like in thermodynamics we assume ideal gas if it is not specified otherwise.

  • @hardikmittal6642
    @hardikmittal6642 4 роки тому +3

    ANS 1 [33%]
    ANS 2 [50%]
    ANS 3 [8.1%]
    ANS 4 [5 Kg Removed]
    Is it correct??? Anyone?

    • @dishapurohit139
      @dishapurohit139 4 роки тому +3

      Can you please tell the method for solving 4th question

  • @alokdas283
    @alokdas283 5 років тому +1

    Sir plz give a review of the book..Food science by B Srilakshmi..

  • @naswaulfiawalia2427
    @naswaulfiawalia2427 3 роки тому

    can i ask number 4 in question for practice please? i'm not understand 🙂🙂🙏

  • @gakhalt7744
    @gakhalt7744 4 роки тому +1

    U r superb

  • @suzuxd3846
    @suzuxd3846 2 роки тому

    Sir please make a video on Protein Efficiency Ratio ✌️

  • @asneelasheshlal6485
    @asneelasheshlal6485 Рік тому

    Can you make a video on how to determine milk urea nitrogen (MUN)

    • @foodtechsimplified
      @foodtechsimplified  Рік тому

      Won’t be making food technology lectures anymore. I have pivoted from food technology based content.

  • @kashidangwal7449
    @kashidangwal7449 5 років тому

    Friend. Why no new video from last 3 months? Waiting.

    • @foodtechsimplified
      @foodtechsimplified  5 років тому

      Friend, my recent video has been published on 28th of April. Please check the channel home page for recent videos. Thanks.

  • @jarintazmin2046
    @jarintazmin2046 3 роки тому +1

    Thank u so much sir

  • @himanshusejwar2448
    @himanshusejwar2448 5 років тому +2

    ans1 .[ 33% ] ans 2. [50%] ans3. [8.10] ans4. [5kg water removed]
    correction pleaese sir

    • @dishapurohit139
      @dishapurohit139 4 роки тому +2

      Can you please tell the method for solving 4th question

    • @nqobilentshangase2598
      @nqobilentshangase2598 4 роки тому

      @@dishapurohit139 water removed is simply mass of H2O in subtracting mass of H2O out
      (18-13 =5) not 100% sure though

  • @Weirdõ-b7w
    @Weirdõ-b7w 2 роки тому

    Tq very much sir 🙃😊♥️

  • @fariadhossain5336
    @fariadhossain5336 4 роки тому +1

    Thank you

  • @chhfhruru4056
    @chhfhruru4056 2 роки тому

    How can I solve the fourth question?4

  • @pratikbafna3454
    @pratikbafna3454 5 років тому +1

    I heard cadbury adds pork in their products...
    Is that true...?

    • @foodtechsimplified
      @foodtechsimplified  5 років тому

      Never heard about this.. You have some source or data to back up this statement?

    • @pratikbafna3454
      @pratikbafna3454 5 років тому

      @@foodtechsimplified ua-cam.com/video/1h73z-L68_g/v-deo.html
      Watch it..

  • @Rautelakimi
    @Rautelakimi 5 років тому

    1 and 2 qustn from relation db and wb .and 3 qustn i could not undrstnd
    ..4 no which fomula i put for howmuch watr removed ..

  • @MaanasaGayathri2103
    @MaanasaGayathri2103 4 роки тому

    Thank you so much

  • @purnimachandra3231
    @purnimachandra3231 4 роки тому

    Mujhe ye jana tha ki Nalanda open university se B. Sc in home science krne ke baad. Kya kise ache jgh se M. Sc in home science kr skte hai.
    Kya career option hai.

  • @balu_1013
    @balu_1013 5 років тому +1

    sir I want fssai act 2006 regulations 2011 classes and notes plz tell the route i follow

    • @foodtechsimplified
      @foodtechsimplified  5 років тому

      There are no classes for that. You can visit fssai.gov.in for laws and regulations.

  • @Shrihitpremanand_ji-m7g
    @Shrihitpremanand_ji-m7g 5 років тому

    Providing the PDF sir

  • @BB-jb6vi
    @BB-jb6vi 4 роки тому

    🇳🇵🇳🇵🇳🇵🇳🇵

  • @pembawangchuck3186
    @pembawangchuck3186 4 роки тому

    Answers
    Q1)33.333%
    Q2)50%
    Q3)8.1%
    Q4)?

    • @thisicharan
      @thisicharan 3 роки тому

      Amount of water removed is 5 Kg..
      Use wet basis formula = Mass of water in sample / Total Mass of Sample

  • @kiluamk3892
    @kiluamk3892 4 роки тому

    nihar