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

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== Evaporation formalisation ==
 
== 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 [https://world.openfoodfacts.org/cgi/search.pl?search_terms=Appelstroop&search_simple=1&action=process 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. [https://world.openfoodfacts.org/product/8713326190967/appelstroop-de-nieuwe-band 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.
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Most products do not specify how much of the ingredients (by weight) were used to create the end product, but there are exceptions. Some [https://world.openfoodfacts.org/cgi/search.pl?search_terms=Appelstroop&search_simple=1&action=process 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 happens. [https://world.openfoodfacts.org/product/8713326190967/appelstroop-de-nieuwe-band 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:
 
We can turn this in a loss formula for any product where the original ingredients have processed:
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As we only have fractions on products we need to rewrite (4) into fractions
 
As we only have fractions on products we need to rewrite (4) into fractions
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Using the ratios:
  
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(4b) weight_rest<sub>processed</sub> = weight_rest<sub>original</sub> - weight<sub>lost</sub>
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(5a) weight_rest<sub>processed</sub>/weight_rest<sub>original</sub> = 1 - weight<sub>lost</sub> / weight_rest<sub>original</sub>
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(5b) weight_fraction_rest<sub>processed</sub> / weight_fraction_rest<sub>original</sub> = weight<sub>original</sub> / weight<sub>processed</sub> - weight<sub>lost</sub> * weight<sub>original</sub> / ( weight<sub>processed</sub> * weight_rest<sub>original</sub> ) .... goes nowhere
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Using the fractions directly:
 
  (5a) weight<sub>lost</sub> / weight<sub>original</sub> = weight_fraction<sub>lost</sub>
 
  (5a) weight<sub>lost</sub> / weight<sub>original</sub> = weight_fraction<sub>lost</sub>
  
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  (5e) weight_fraction<sub>lost</sub> = weight_fraction_rest<sub>original</sub> - weight_fraction_rest<sub>processed</sub> * weight<sub>processed</sub> / weight<sub>original</sub>
 
  (5e) weight_fraction<sub>lost</sub> = weight_fraction_rest<sub>original</sub> - weight_fraction_rest<sub>processed</sub> * weight<sub>processed</sub> / weight<sub>original</sub>
  
Is this correct. I can not seem to get it working like in the recipe estimator.
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Conclusion is that to determine the evaporation, the total weight of the sum of the ingredients with respect to the total weight of the product needs to be known.
 
 
This paragraph is very dense, but the application is simple. Working with fractions quickly introduces errors, as you might be comparing apples to oranges. So it was necessary. But probably it can be presented more straightforward.
 
  
== Single ingredient examples ==
 
In order to check whether the final formula for evaporation makes sense we can check it for a few products. We use the CIQUAL category data for this, as it is probably consistent.
 
=== Butter versus Butter fat ===
 
=== Tomato puree versus tomatoes ===
 
 
[[Category:Recipe]]
 
[[Category:Recipe]]

Latest revision as of 12:26, 21 February 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 happens. 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:

(1a) weightoriginal = weightprocessed + weightlost [grams]         ٖ       

or

(1b) weightprocessed = weightoriginal - weightlost [grams]         ٖ    

or

(1c) weightlost = weightoriginal - weightprocessed

Nutritional tables express the weight of a product in the sum of the nutrients plus something else (probably water), i.e.

(2a) weightoriginal = weight_nutrientsoriginal + weight_restoriginal 

and

(2b) weightprocessed = weight_nutrientsprocessed + weight_restprocessed

With the idea that the amount of nutrients do not change between original and processed:

(3) weightprocessed = weight_nutrientsprocessed + weight_restprocessed = weight_nutrientsoriginal + weight_restprocessed

(1c) becomes:

(4) weightlost = weight_nutrientsoriginal + weight_restoriginal - weight_nutrientsoriginal - weight_restprocessed = weight_restoriginal - weight_restprocessed

As we only have fractions on products we need to rewrite (4) into fractions Using the ratios:

(4b) weight_restprocessed = weight_restoriginal - weightlost
(5a) weight_restprocessed/weight_restoriginal = 1 - weightlost / weight_restoriginal
(5b) weight_fraction_restprocessed / weight_fraction_restoriginal = weightoriginal / weightprocessed - weightlost * weightoriginal / ( weightprocessed * weight_restoriginal ) .... goes nowhere

Using the fractions directly:

(5a) weightlost / weightoriginal = weight_fractionlost
(5b) weight_fractionlost = weight_restoriginal / weightoriginal - weight_restprocessed / weightoriginal
(5c) weight_fractionlost = weight_fraction_restoriginal - weight_restprocessed / weightoriginal
(5d) weight_fractionlost = weight_fraction_restoriginal - weight_restprocessed / weightprocessed * weightprocessed / weightoriginal
(5e) weight_fractionlost = weight_fraction_restoriginal - weight_fraction_restprocessed * weightprocessed / weightoriginal

Conclusion is that to determine the evaporation, the total weight of the sum of the ingredients with respect to the total weight of the product needs to be known.