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Questions and Answers
What is the initial phase where there is no loss of moisture and the food reaches wet bulb temperature?
What is the initial phase where there is no loss of moisture and the food reaches wet bulb temperature?
What type of water in food exerts vapor pressure less than liquid water at the same temperature?
What type of water in food exerts vapor pressure less than liquid water at the same temperature?
What marks the end of the drying process where the rate of drying falls significantly?
What marks the end of the drying process where the rate of drying falls significantly?
What is the moisture content after equilibration with specified conditions of temperature and humidity called?
What is the moisture content after equilibration with specified conditions of temperature and humidity called?
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Which factor influences the drying rate of food by determining the vapor pressure of water at the drying temperature?
Which factor influences the drying rate of food by determining the vapor pressure of water at the drying temperature?
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Where is unbound water primarily held in food?
Where is unbound water primarily held in food?
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Which method is preferred over others due to the retention of colour, aroma, nutritional constituents, and flavour?
Which method is preferred over others due to the retention of colour, aroma, nutritional constituents, and flavour?
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What are the most important products made from fruits in the market?
What are the most important products made from fruits in the market?
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Which type of drying method involves stable gas-liquid foam as a prerequisite?
Which type of drying method involves stable gas-liquid foam as a prerequisite?
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What changes occur during the drying process that influences drying rates?
What changes occur during the drying process that influences drying rates?
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Which method involves forming liquid foods into a stable foam by adding a stabilizer?
Which method involves forming liquid foods into a stable foam by adding a stabilizer?
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What type of gas-liquid foam is used in foam drying methods?
What type of gas-liquid foam is used in foam drying methods?
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What is the main purpose of dehydrating food?
What is the main purpose of dehydrating food?
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How does dehydration contribute to food preservation?
How does dehydration contribute to food preservation?
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What is the relationship between water activity and food stability?
What is the relationship between water activity and food stability?
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How is moisture content typically expressed in food?
How is moisture content typically expressed in food?
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What is water activity defined as in relation to food dehydration?
What is water activity defined as in relation to food dehydration?
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Why does removing water from food contribute to preservation?
Why does removing water from food contribute to preservation?
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