Podcast
Questions and Answers
Factors that influence drying include cellular structure, solute concentration, size and surface area, bed depth, and liquid/paste ______.
Factors that influence drying include cellular structure, solute concentration, size and surface area, bed depth, and liquid/paste ______.
feed
What are the two factors that control the drying process?
What are the two factors that control the drying process?
True or false: The mechanism of air drying involves the movement of water vapor through the food itself.
True or false: The mechanism of air drying involves the movement of water vapor through the food itself.
False
The drying rate curve typically shows a constant rate and a falling ______.
The drying rate curve typically shows a constant rate and a falling ______.
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True or false: Drying reduces the weight and bulk volume of food, but does not increase its shelf-life.
True or false: Drying reduces the weight and bulk volume of food, but does not increase its shelf-life.
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What is the mechanism of air drying?
What is the mechanism of air drying?
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What are the factors that influence drying?
What are the factors that influence drying?
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True or false: Heat transfer during drying can occur through conduction, convection, and radiation.
True or false: Heat transfer during drying can occur through conduction, convection, and radiation.
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Sorption isotherms describe the relationship between moisture content and relative humidity or water ______.
Sorption isotherms describe the relationship between moisture content and relative humidity or water ______.
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Hysteresis occurs when moisture sorption curves during dehydration and ______ do not overlap.
Hysteresis occurs when moisture sorption curves during dehydration and ______ do not overlap.
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What is the purpose of drying food?
What is the purpose of drying food?
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True or false: Factors that can influence the drying process include cellular structure, solute concentration, and size and surface area.
True or false: Factors that can influence the drying process include cellular structure, solute concentration, and size and surface area.
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BET equation and Salwin concept are used to calculate the optimum moisture content and predict moisture migration in ______ products, respectively.
BET equation and Salwin concept are used to calculate the optimum moisture content and predict moisture migration in ______ products, respectively.
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What are the three types of heat transfer that occur during drying?
What are the three types of heat transfer that occur during drying?
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True or false: The drying rate curve typically shows only a constant rate of water removal.
True or false: The drying rate curve typically shows only a constant rate of water removal.
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What is hysteresis?
What is hysteresis?
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True or false: Sorption isotherms describe the relationship between moisture content and temperature.
True or false: Sorption isotherms describe the relationship between moisture content and temperature.
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Heat transfer occurs through conduction, convection, and ______.
Heat transfer occurs through conduction, convection, and ______.
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True or false: The BET equation is used to predict moisture migration in packaged products.
True or false: The BET equation is used to predict moisture migration in packaged products.
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Drying increases shelf-life and reduces weight and bulk ______ of food.
Drying increases shelf-life and reduces weight and bulk ______ of food.
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What is the purpose of the BET equation and Salwin concept?
What is the purpose of the BET equation and Salwin concept?
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Study Notes
- Drying is the removal of water from food to an equilibrium moisture content.
- Heat transfer and mass transfer are the two factors that control the drying process.
- Drying increases shelf-life and reduces weight and bulk volume of food.
- The mechanism of air drying involves diffusion of water vapor through a boundary film of air surrounding the food.
- Heat transfer occurs through conduction, convection, and radiation.
- Factors that influence drying include cellular structure, solute concentration, size and surface area, bed depth, and liquid/paste feed.
- The drying rate curve typically shows a constant rate and a falling rate.
- Sorption isotherms describe the relationship between moisture content and relative humidity or water activity.
- Hysteresis occurs when moisture sorption curves during dehydration and rehydration do not overlap.
- BET equation and Salwin concept are used to calculate the optimum moisture content and predict moisture migration in packaged products, respectively.
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Description
Think you're an expert on food drying? Test your knowledge with this quiz! From heat transfer to moisture content, this quiz covers all the essential concepts related to food drying. See if you can identify the factors that influence the drying process, understand the mechanisms of air drying, and interpret sorption isotherms. Whether you're a food science student or just interested in the topic, this quiz is sure to challenge your understanding of food drying. Don't miss out on the chance to show off your
