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

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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.

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3
Q

Medium of drying

A

AIR

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4
Q

Food may be dried in:

A

Air
Superheated steam
Vacuum
Inert gas
Other direct applications of heat

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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

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6
Q
A
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