Difference between revisions of "Recipe/Theory/Ingredient evaporation"

From Open Food Facts wiki
Jump to navigation Jump to search
Line 12: Line 12:
 
What is the best formula for this drying?
 
What is the best formula for this drying?
 
We expect:
 
We expect:
  product<sub>original</sub> = product<sub>dried</sub> + water_loss [grams]
+
  weight<sub>original</sub> = weight<sub>dried</sub> + water_loss [grams]
 
The weight of a product can be expressed by the nutrients:
 
The weight of a product can be expressed by the nutrients:
 
  total_weight<sub>product</sub> = <big><big><big>Σ</big></big></big><sub><sub><sub>i=1</sub></sub></sub><sup><sup><sup>all</sup></sup></sup>nutrient<sub>i</sub> + water [grams]
 
  total_weight<sub>product</sub> = <big><big><big>Σ</big></big></big><sub><sub><sub>i=1</sub></sub></sub><sup><sup><sup>all</sup></sup></sup>nutrient<sub>i</sub> + water [grams]

Revision as of 13:47, 18 January 2025

Most products are created by processing one or more ingredients. This processing can be explicit through cooking, grilling, etc. Or it can be implicit through simple storage. Many of these processes involve heat (even simple storage).

These processes will influence the water content of a product. Some products will dry out (think of nuts). Different ingredients contain different amounts of water. Different ingredients will release their water differently during drying.

The ingredients shown on a product are listed by weight as used in the product creation.

Single ingredient products give us some idea how this is handled. A product like tomato puree only has one ingredient: tomatoes. Most tomato purees also say something about the drying (double or triple concentrated). But for many other products it is not indicated how well they are dried (nuts for instance). (Cheese often shows the fat percentage in the dried product (no water left?))

One would expect that drying does not affect the nutrients: if there are x% of a nutrient in the original ingrient, there will also be x% in the dried ingredient, i.e. fat, carbohydrates, fibre, proteins and salt do not evaporate.

Evaporation or water

What is the best formula for this drying? We expect:

weightoriginal = weightdried + water_loss [grams]

The weight of a product can be expressed by the nutrients:

total_weightproduct = Σi=1allnutrienti + water [grams]

As the nutrients on a product are given per 100 grams, we just say that we need some water to make up for the difference between the sum of the nutrients and 100%.

Single ingredients

For a single ingredient product like tomato puree we could determine the evaporation fraction by comparing the nutritional values of tomato with the nutritional values of tomato puree. The table shows the mean nutritional values for tomatoes and tomatoes. There is some indication for concentration. Maybe that with better data the evaporation is clearer.

Tomato puree and tomatoes compared
Nutrient Tomato puree Tomatoes Ratio
Fat 0.363 0.186 Voorbeeld
Saturated fat 0.068 0.027 Voorbeeld
Carbohydrates 6.3 5.34 Voorbeeld
Sugars 5.02 3.68 Voorbeeld
Fibre 1.58 1.33 Voorbeeld
Proteins 1.68 1.25 Voorbeeld
Salt 0.384 0.374 Voorbeeld

For products with multiple ingredients we now have two possibilities: the listed ingredients order reflects the dried ingredients weight distribution or the original weight ingredients.