Drying Process

Which one is the definition of drying?

• placing foods in jars or cans and heating properly to a specified temperature.

• removes enough moisture from the food so bacteria, yeast and molds cannot grow.

• lowering the temperature to inhibit microorganism growth

• scalding vegetables in boiling water or steam for a short time

All of the following are factors that affect the drying rate EXCEPT

• Temperature

• Velocity of air

• Pathogen

• Relative humidity of air

What is the purpose of blanching before drying

• To inactivate natural enzyme

• To remove hardness

• To reduce bacterial load

• All of the answers

What is the purpose of sulphuring before drying process

• To inactivate enzyme

• To remove hardness

• All of the answer

• To prevent oxidation and darkening

All of the following are pre-treatment of drying process EXCEPT

• Blanching

• Sulphuring

• Fruit juice dip

• All of it

• No answers

Which one of the following are post-dehydration treatment

I. Sweating

II. Screening

III. Inspection

IV. Fumigation

• I and II

• I and IV

• I,II and III

• I,II,III and IV

Moulding is caused by

• Chemical reaction

• High product moisture

• Presence of larvae

• Enzyme catalyzed reaction

Infestation caused by

• Enzyme catalyzed reaction

• Chemical reaction

• High product moisture

• Presence of larvae

"The unwanted size of pieces of products are removed by passing the dried products through various screen" refers to

• Inspection

• Sweating

• Screening

• Fumigation

Which one is the method to prevent moulding in dried food?

• Heat up at high temperature

• Store at low temperature

• Reduce moisture content

• Storage room disinfection with fumigants