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

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  water_fraction = 100% - <big><big><big>Σ</big></big></big><sub><sub><sub>i=1</sub></sub></sub><sup><sup><sup>all</sup></sup></sup>nutrient_fraction<sub>i</sub> [%]                          (3)
 
  water_fraction = 100% - <big><big><big>Σ</big></big></big><sub><sub><sub>i=1</sub></sub></sub><sup><sup><sup>all</sup></sup></sup>nutrient_fraction<sub>i</sub> [%]                          (3)
  
Formula 3 can be expressed for the original product and the processed product, giving a water_fraction<sub>original</sub> and water_fraction<sub>processed</sub>.
+
or more short:
  
If we assume that during the processing no nutrients are lost and that only non-nutrients are lost, we can combine (1) and (3):
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water_fraction = 100% - nutrient_fraction_sum [%]                    (4)
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Formula 4 can be expressed for the original product and the processed product, giving a water_fraction<sub>original</sub> and water_fraction<sub>processed</sub>.
 +
 
 +
If we assume that during the processing no nutrients are lost and that only non-nutrients are lost, we can express (1) in terms of fractions.
 +
 
 +
nutrient_fraction_sum<sub>original</sub> = nutrient_fraction_sum<sub>processed</sub> +  [%]
  
 
== Single ingredient example ==
 
== Single ingredient example ==

Revision as of 10:14, 19 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 formalisation

Most products do not specify how much of the ingredients (by weight) were used to create the end product, but there are exceptions. Some appelstroop products do specify this. These products boil the water out of apples to create a thick syrup. As many of these products use only one fruit happle), we can see what happpens. This product for instance states the 7 kg of apples were used to create 450 grams of syrup. So in the cooking process 6,55 kg were lost. We assume that most of this is water, but there might be some volatile components lost as well. You can smell this. But the apples were also peeled and had their core removed.

We can turn this in a loss formula for any product where the original ingredients have processed:

weightoriginal = weightprocessed + weightlost [grams]         ٖ                   (1)

You can express the weight lost also in terms of fractions (expressed as percentages). Thus in creating appelstroop we lose some 95% of the original weight. As a formula:

weight_fractionlost = ( weightoriginal - weightprocessed ) / weightoriginal [%]             (2)

For many products unfortunately it is not indicated how much ingredients were used to create the processed product. We have only the values in the nutritional table to go by. And this data is specified in relative terms, i.e. the weight with respect to the processed product. And the nutritional table only specifies the nutrients. Adding the nutrient percentages almost never adds up to 100%. We suppose that the difference with 100% is the water content of the product. Thus:

water_fraction = 100% - Σi=1allnutrient_fractioni [%]                          (3)

or more short:

water_fraction = 100% - nutrient_fraction_sum [%]                    (4)

Formula 4 can be expressed for the original product and the processed product, giving a water_fractionoriginal and water_fractionprocessed.

If we assume that during the processing no nutrients are lost and that only non-nutrients are lost, we can express (1) in terms of fractions.

nutrient_fraction_sumoriginal = nutrient_fraction_sumprocessed +  [%]

Single ingredient example

For a single ingredient product like tomato puree we could determine the evaporation percentage 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.