FOOD DRYING

1. Drying is an endothermic process

• true

• false

• not sure

2. DRIED PRODUCT CAN BE KEPT AT ROOM TEMPERATURE

• TRUE

• FALSE

• NOT SURE

3. DRIED FRUIT SHOULD BE CRISPY

• TRUE

• FALSE

• NOT SURE

4. DRYING CAN AVOID OXIDATION IN FOOD PRODUCTS.

• TRUE

• FALSE

• NOT SURE

5. ENZYME REACTION HAS LESS POSSIBILITY TO OCCUR IN DRIED PRODUCTS

• TRUE

• FALSE

• NOT SURE

6. PROTEIN AND STARCH MIGHT BE AFFECTED WITH DRYING

• TRUE

• FALSE

• NOT SURE

7. STARCH TEND TO DENATURE DURING DRYING

• TRUE

• FALSE

• NOT SURE

8. AT WATER ACTIVITY OF ~0.5, PRODUCT TEND TO BE CHEWY

• TRUE

• FALSE

• NOT SURE

9. INSTANT COCONUT MILK IS COMMERCIALLY PRODUCED USING FREEZE-DRYING TECHNIQUE

• TRUE

• FALSE

• NOT SURE

10. SUBLIMATION IS IMPORTANT IN DRUM DRYING PROCESS

• TRUE

• FALSE

• NOT SURE