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Questions and Answers
At what temperature range is the concentrated sugar solution usually maintained during the soaking process?
At what temperature range is the concentrated sugar solution usually maintained during the soaking process?
What is the primary function of the concentrated sugar solution in this process?
What is the primary function of the concentrated sugar solution in this process?
What is the term used to describe the process of moisture being drawn out of the food material's cells into the concentrated sugar solution?
What is the term used to describe the process of moisture being drawn out of the food material's cells into the concentrated sugar solution?
What percentage of sucrose is typically used in the concentrated sugar solution?
What percentage of sucrose is typically used in the concentrated sugar solution?
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What type of food materials are typically used in this process?
What type of food materials are typically used in this process?
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What is the primary source of heat in traditional drying methods?
What is the primary source of heat in traditional drying methods?
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What is the unit of measurement for air speed through a dryer?
What is the unit of measurement for air speed through a dryer?
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How can air be heated in traditional drying methods?
How can air be heated in traditional drying methods?
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What is the underlying principle of traditional drying methods?
What is the underlying principle of traditional drying methods?
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What is air speed through a dryer a measure of?
What is air speed through a dryer a measure of?
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What is an alternative unit of measurement for air speed through a dryer?
What is an alternative unit of measurement for air speed through a dryer?
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What is the role of heat in traditional drying methods?
What is the role of heat in traditional drying methods?
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What is the response of materials to stress?
What is the response of materials to stress?
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What is deformation expressed as?
What is deformation expressed as?
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What type of quantity is air speed through a dryer?
What type of quantity is air speed through a dryer?
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What is the primary method of heat transfer in traditional drying methods?
What is the primary method of heat transfer in traditional drying methods?
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What is the most descriptive phrase for air speed through a dryer?
What is the most descriptive phrase for air speed through a dryer?
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Is the response of materials to stress always deformation?
Is the response of materials to stress always deformation?
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What is strain a measure of?
What is strain a measure of?
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What happens to a material when it is subjected to stress?
What happens to a material when it is subjected to stress?
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What shape can a food material be considered in drying?
What shape can a food material be considered in drying?
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From which surfaces of a slab-shaped food material is water lost during drying?
From which surfaces of a slab-shaped food material is water lost during drying?
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What is a common shape of food material that can be used to demonstrate the drying process?
What is a common shape of food material that can be used to demonstrate the drying process?
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What is an example of a type of food material that can be considered a slab?
What is an example of a type of food material that can be considered a slab?
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During drying, how does water move from the food material?
During drying, how does water move from the food material?
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Study Notes
Traditional Drying Methods
- Heat is applied directly or through air, which can be heated by passing it through flames from a gas burner or similar heat source.
- The speed of air movement through the dryer is crucial, measured in units of speed such as meters per second or feet per second.
Material Response to Stress
- Materials often respond to stress by deforming, which is expressed as strain.
- However, this response is not always universal.
Osmosis in Dehydration
- Soaking food materials (e.g., sliced fruits or berries) in a concentrated sugar solution (approximately 60% sucrose) at an elevated temperature (50°C to 60°C) facilitates dehydration.
- Moisture is drawn out of the product's cells and into the sugar solution through osmosis.
Drying of Slabs
- A steak or a piece of flat cookie dough can be considered as slabs.
- In the drying process, water is lost from the top and bottom surfaces of these slabs.
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Description
This quiz covers traditional methods of drying, including the application of heat through direct or indirect means. It explores how air can be heated using flames from a gas burner or similar sources.
