The purpose of this investigation is to verify the existance of a relation between specific gravity (SG) and watermass percentage (WMP) in vegetables in nature. The curves of Solanum tuberosum (potato), Dioscorea sp (yam), Manihot utilíssima (cassava) were plotted. The procedure of determination of specific gravity in laboratory can be used as a test in industrial scale to determine the water mass percentage in vegetables in nature that have uniform aspect through the curve SGxPMA of the vegetable. This test is simple, economic, not destructive and precise, so it’s easy to introduce in industries to improve the process that has vegetables in nature as raw materials, once water mass percentage of the vegetable is an important parameter. With this test application is possible to select the raw materials that make better productivity, allowing better products and bigger profit of the process, besides more homogeneous final products.
specific gravity; water mass percentage; vegetables; process; quality; test
