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Food Preservation by Dehydration
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Food Preservation by Dehydration

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Questions and Answers

What is the primary goal of food dehydration?

  • To lower the moisture content of foods to a point where microorganisms are inhibited (correct)
  • To increase the moisture content of foods
  • To change the texture of foods
  • To add flavor to foods

    • What does the term MCdb represent in the context of food dehydration?

  • Moisture content on a weight basis
  • Moisture content on a volume basis
  • Moisture content on a dry basis (correct)
  • Moisture content on a wet basis

    • What is equilibrium moisture content (EMC) of a product?

  • The maximum moisture content a product can hold
  • The moisture content attained by a food material in equilibrium with its surroundings (correct)
  • The moisture content required for microbial growth
  • The minimum moisture content a product can hold

    • What is hygroscopic moisture?

    <p>Moisture held within the structure of a solid body by molecular absorptive forces</p> Signup and view all the answers

    What is the definition of relative humidity (RH)?

    <p>The ratio of partial pressure of water vapor to the partial pressure of saturated vapor</p> Signup and view all the answers

    What is water activity (aw) defined as?

    <p>The ratio of partial pressure of water vapor to the partial pressure of saturated water vapor</p> Signup and view all the answers

    What drives the exchange of moisture between a product and its environment?

    <p>A difference between the partial pressures of water vapor</p> Signup and view all the answers

    Foods with a water activity greater than 0.85 are classified as:

    <p>Moist foods</p> Signup and view all the answers

    What is the water moisture content (MCwb) range for intermediate moisture foods?

    <p>25-50%</p> Signup and view all the answers

    Which of the following types of food has a water activity less than 0.60?

    <p>Low moisture foods</p> Signup and view all the answers

    What is the purpose of classifying foods based on their water activity?

    <p>To control pathogen growth in the food</p> Signup and view all the answers

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