food processing quiz Dehydration

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Name: _________________________ Date: __________________________ Food Processing Quiz II: Dehydration 1. Dehydration is defined as: a. A process that causes moisture from within food moves from the center to the outside of the food. b. A process when cell collapse when the moisture is removed. c. The removal of water from a product 2. a. b. c. Water activity is defined as: A process that is due to lack of mobility of the substrate to diffuse to the active site of the enzyme. Water dependent reaction with a maximum reaction rates. As the ratio of the water vapor pressure in a food to that of pure water vapor at the same temperature. 3. a. b. c. Microbial stability can be described as: Bacteria growth is determined by water activity. Deterioration reactions are slowed down and the product will last longer. Preserve the product, modify product texture, and reduce transport weight. 4. a. b. c. Physical stability can be described as: Dehydration Shrinkage of products after drying Thermal equilibrium 5. Evaporation of water can be described as: a. A branch of physical chemistry that is concerned with the properties of a gas-vapor mixture. b. Removal of moisture by evaporation from the surface product. c. The product is porous so that vapor can move through connected pores within the materials. 6. Hystersis can be described as: a. The minimum amount of moisture required to occupy all of the surface sites of the product with a single layer of water molecules. b. As moisture adsorbs to the product surface, the energy released may modify the surface structure, affecting the way water molecules bond to the surface. c. Liquid water moves by capillary action through pores. 7. Deep bed drying can be described as: a. Dry one layer of food particles or slices. b. Rate of moisture removal affected by air speed. c. Dry multiple layers of the food products faster. 8. a. b. c. Airflow can be described as: The rate of time it takes air to heat and to dry a product. Measurement of the amount of air per unit of time that flows through a product. Gases from combustion come in contact with the product. 9. Wet-bulb temperature can be described as: a. The lowest temperature that can be reached by evaporating water into the air. A convenient practical method for determining the amount of moisture in the air. b. Temperature measured by a thermometer freely exposed to the air, also known as air temperature. c. Moisture moves through the product in proportion to the liquid water gradient at any point. 10. What is a method that Aw can be controlled other than dehydration? Name two examples of this type of drying? 11. Describe the differences between absorption and adsorption? 12. Describe the differences between direct heating and indirect heating 13. What are the modes of heating in the dehydration process? 14. Name and describe two types of batch drying? 15. Name and describe two types of continuous drying systems? 16. What is psychrometric? And, how does it relate to dehydration? (You may have to do a little research for this question, but make your answer 2-3 sentences long)
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Name: _________________________
Date: __________________________
Food Processing Quiz II: Dehydration

1. Dehydration is defined as:
a. A process that causes moisture from within food moves from the center to the outside of the food.
b. A process when cell collapse when the moisture is removed.
c. The removal of water from a product
2.
a.
b.
c.

Water activity is defined as:
A process that is due to lack of mobility of the substrate to diffuse to the active site of the enzyme.
Water dependent reaction with a maximum reaction rates.
As the ratio of the water vapor pressure in a food to that of pure water vapor at the same
temperature.

3.
a.
b.
c.

Microbial stability can be described as:
Bacteria growth is determined by water activity.
Deterioration reactions are slowed down and the product will last longer.
Preserve the product, modify product texture, and reduce transport weight.

4.
a.
b.
c.

Physical stability can be described as:
Dehydration
Shrinkage of products after drying
Thermal equilibrium

5. Evaporation o...


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