First time I will comment on a RUclips 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. 👍👍👍
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?
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.
@@AreebIrshadSimplifies 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 .
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.
@@AreebIrshadSimplifies 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.
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?
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.
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
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.
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??
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.
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.
Ur videos are really helpful.. the video shows d amount of efforts u have put in..
U r doing a great job sir.
I'm glad you recognized my efforts. Thanks for the appreciation. ☺️✌️
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
@@prabhjotkaur5005 that really means a lot to me! Thanks for the support. Stay tuned for more!🙂✌
Prabhjot Kaur
Are you SLIETIan?
@@kashidangwal7449 no
You are doing great job sir for food technology students...🙏 Thank you❤
Thank you 🙏
keep it up sir upload more of such videos
Nice explain sir please make a such more videos ❤️❤️
Thank you so much from Jordan 🇯🇴
It’s a very good and easier video about this topic, i appreciate you a lot❤️
Glad it was helpful!
WOW SIR VERY NICE LECTURE Thank you
Most welcome 😄🙌🏻
Sir,
Why two types are there to determine moisture content?
What is the purpose of two methods?
U explained very nicely sir..thank u
.
Thank you for the appreciation ☺️✌️
First time I will comment on a RUclips 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. 👍👍👍
Glad you found it helpful :)
Thanks ❤❤
You're welcome 😊
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
Why do we divide the formula by (db) when we get the relationship?
Your vedios are really helpful.. You are great sir..
So nice of you
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?
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.
@@AreebIrshadSimplifies 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 .
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.
@@AreebIrshadSimplifies 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.
Alright. Which research paper? You have it's link?
Make a video about internships in Chocolate Factory and internships in quality testing product
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?
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.
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
Thanks for the explanation 👍 🙂
Most welcome. 😇🙌🏻
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?
Can you make a video on how to determine milk urea nitrogen (MUN)
Won’t be making food technology lectures anymore. I have pivoted from food technology based content.
Answers please
1. 33.33%
2. 50%
3. 8.1 %
4. 0.9kg
Are they correct ?
Can you please tell the method for solving 4th question
All of the answers are the same except for question 4, where I got 0.03 kg for water loss.
4th ans is 5.747kg
@@dineshrakmajidound3458 Can you explain how to solve it please?
@@jafarsaad2657 Hey man did you get it?
How do you calculate the 4th question?
please provide videos about dairy technology and beverage production their lab tests of different products one by one
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.
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.
Videos was extremely helpful (like always too good).....sir please gives ans.of the questions in order to cross check my ans.😅
Very helpful
Thanks
it was very useful thank u
Glad to know that. Welcome.
By watching this video any person will be able to solve db and wb moisture content numericals for sure😊😃👌👍
Thanks a lot Sunanda for your appreciation! ☺️☺️👍✌️I hope students will definitely benefit from this video. 😊
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??
Visit fssai.gov.in
Imp point no. 4 why we have to assume wet basis moisture content? When not specified.
Yes. True.
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.
Very nice brather
Thanks
can i ask number 4 in question for practice please? i'm not understand 🙂🙂🙏
Thank you
You're welcome
Thank u so much sir
Most welcome
awesome job , keep it up !!
Thank uhh Soo much sir for the video....
Welcome
Good explanation👍👍👍
Thanks a lot Kajal 😊✌️
Nice content!! Really appreciated💯💯💯💯💯💛
Thank you so much!! 😇☺️🙏🏻
I heard cadbury adds pork in their products...
Is that true...?
Never heard about this.. You have some source or data to back up this statement?
@@AreebIrshadSimplifies ruclips.net/video/1h73z-L68_g/видео.html
Watch it..
Sir plz give a review of the book..Food science by B Srilakshmi..
Okay. I'll make a video on that too.
Make more such videos sir really help fulll
Definitely!
Gud... Keep it up 👍👍👍👍
Thanks 🙂
Sir please make a video on Protein Efficiency Ratio ✌️
Let me think about it
Ans is 1 = 20%
2= 50%
3= ?
4= 58%...
Is it wright
Thank you sir😍✨it's really good session 😌🥳
Awesome dudee
Thanks ✌️
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 ..
Explain me the 2nd question
How can I solve the fourth question?4
ANS 1 [33%]
ANS 2 [50%]
ANS 3 [8.1%]
ANS 4 [5 Kg Removed]
Is it correct??? Anyone?
Can you please tell the method for solving 4th question
Explanation 👏👏 great work!👌😉
Thanks a lot brother! ☺️😊✌️🤗
U r superb
Thank you so much 😀
Friend. Why no new video from last 3 months? Waiting.
Friend, my recent video has been published on 28th of April. Please check the channel home page for recent videos. Thanks.
Wao
Yeah
Ausgezeichnet !!
Danke schön 🙂
ans1 .[ 33% ] ans 2. [50%] ans3. [8.10] ans4. [5kg water removed]
correction pleaese sir
Can you please tell the method for solving 4th question
@@dishapurohit139 water removed is simply mass of H2O in subtracting mass of H2O out
(18-13 =5) not 100% sure though
Tq very much sir 🙃😊♥️
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.
home science ka idea nhi
@@AreebIrshadSimplifies thank you but plz make video for us.
Thank you so much
Welcome
sir I want fssai act 2006 regulations 2011 classes and notes plz tell the route i follow
There are no classes for that. You can visit fssai.gov.in for laws and regulations.
Providing the PDF sir
Answers
Q1)33.333%
Q2)50%
Q3)8.1%
Q4)?
Amount of water removed is 5 Kg..
Use wet basis formula = Mass of water in sample / Total Mass of Sample
🇳🇵🇳🇵🇳🇵🇳🇵
✌🏻✌🏻✌🏻
nihar