18 Questions
What is the initial phase where there is no loss of moisture and the food reaches wet bulb temperature?
Initial Settling Down
What type of water in food exerts vapor pressure less than liquid water at the same temperature?
Bound water
What marks the end of the drying process where the rate of drying falls significantly?
Falling Rate Period
What is the moisture content after equilibration with specified conditions of temperature and humidity called?
Equilibrium Moisture content
Which factor influences the drying rate of food by determining the vapor pressure of water at the drying temperature?
Vapor pressure of water at drying temperature
Where is unbound water primarily held in food?
In voids of the solid
Which method is preferred over others due to the retention of colour, aroma, nutritional constituents, and flavour?
Osmotic dehydration
What are the most important products made from fruits in the market?
Murabbas, candies, and sweets made by osmosis in sugar syrup
Which type of drying method involves stable gas-liquid foam as a prerequisite?
Foam drying
What changes occur during the drying process that influences drying rates?
Movement of solids
Which method involves forming liquid foods into a stable foam by adding a stabilizer?
Foam mat drying
What type of gas-liquid foam is used in foam drying methods?
Stable foam
What is the main purpose of dehydrating food?
To remove water from the food to prevent microbial growth
How does dehydration contribute to food preservation?
By removing water necessary for microbial growth and enzymatic activity
What is the relationship between water activity and food stability?
Lower water activity extends the shelf life of dried foods
How is moisture content typically expressed in food?
Either in wet basis or dry basis
What is water activity defined as in relation to food dehydration?
The ratio of vapor pressure of food to vapor pressure of water at the same temperature
Why does removing water from food contribute to preservation?
It creates an environment unfavorable for microbial growth by increasing osmotic pressure
Learn about food drying, the oldest method of preservation, and an important unit operation in conjunction with other processes. Discover how removal of moisture extends shelf life without refrigeration. Explore examples like the stability of milk powders compared to liquid milk.
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