Location
CoLab, OCB 100
Start Date
25-4-2024 10:30 AM
Document Type
Poster
Description
Freeze drying is a preservation technique that removes water from a substance while maintaining its structure and nutritional content. This experiment aims to explore the effects of freeze-drying on the composition and rehydration properties of milk. In this experiment, whole milk was extracted and freeze-dried under controlled conditions. Thin layer chromatography (TLC) of the fresh milk was conducted to separate and determine the solubility of the compounds in the milk. The composition of both the fresh milk and freeze-dried milk was analyzed and compared through Gas Chromatography/ Mass Spectrometry (GCMS). Overall, this research shows the difference in the composition of fresh milk compared to freeze-dried milk and the nutritional values of the kinds of milk. Lastly, investigates the chemical process of milk as it undergoes freeze-drying.
Image
Investigation of Freeze Dried Milk and the Retention of Nutritional Qualities
CoLab, OCB 100
Freeze drying is a preservation technique that removes water from a substance while maintaining its structure and nutritional content. This experiment aims to explore the effects of freeze-drying on the composition and rehydration properties of milk. In this experiment, whole milk was extracted and freeze-dried under controlled conditions. Thin layer chromatography (TLC) of the fresh milk was conducted to separate and determine the solubility of the compounds in the milk. The composition of both the fresh milk and freeze-dried milk was analyzed and compared through Gas Chromatography/ Mass Spectrometry (GCMS). Overall, this research shows the difference in the composition of fresh milk compared to freeze-dried milk and the nutritional values of the kinds of milk. Lastly, investigates the chemical process of milk as it undergoes freeze-drying.
Comments
The faculty mentor for this project was Todd Watson, Chemistry.