Question

A food company produces raspberry coulis as a topping for its best-selling line, double-strength chocolate mousse pie. Fresh raspberries comprising 5% seeds, 20% pulp solids,and 75% water are homogenised and placed in a stainless steel vat. Sugar is added to give araspberry:sugar mass ratio of 3.5:1. The mixture is blended, strained to remove the seeds,then heated to reduce the water content to 35%. Half a tonne of coulis is produced everyday.

(c)
What is the sugar content of the coulis?

Answer 1

The percentage sugar content of the raspberry couli is 32.2%

What is the percentage mass ratio of raspberry after reduction of water content?

From the data provided:

Mass ratio of rasperrberry to sugar is 3.5: 1

Initial percentage water content of the raspberry is 75%

The percentage water content of the raspberry is reduced to 35%

Reduction in water content is 40%

Thus, the mass ratio of raspberry is reduced by 40%

The mass ratio of 3.5 reduced by 40% = 3.5 × 40/100 = 1.4

New mass ratio of raspberry = 3.5 - 1.4 = 2.1

Therefore, the new mass ratio of raspberry to sugar is 2.1 : 1

What is the water content of the raspberry couli?

From the given data:

Total ratio = 3.1

Percent sugar content = 1/3.1 × 100

Percent sugar content = 32.2 %

Therefore, the percentage sugar content of the raspberry couli is 32.2%

Learn more about mass ratio and percentage content at: https://brainly.com/question/24155045