Overview Flashcards
1
Q
oldest method of food preservation, IS the partial removal of the moisture content of foods either by natural or artificial means.
A
drying
2
Q
3 things accomplished through drying?
A
Enzymatic changes are retarded, Growth of m/o is surely hampered - m/o cannot thrive on a
low moisture content,
Microbes themselves loss water and are rendered inert or inactive.
3
Q
Medium of drying
A
AIR
4
Q
Food may be dried in:
A
Air
Superheated steam
Vacuum
Inert gas
Other direct applications of heat
5
Q
Advantages of drying
A
Standpoint of transportation
Good substitute for fresh food
There is economy in use
Can be kept even in ordinary room
temp
Concentrated and are easy to
distribute
6
Q
A