20FP2038 Drying Technology Of Food Materials

What is the purpose of drying food materials?

• D. To reduce the weight and bulk of dried foods

• B. To permit early harvest of crops

• C. To maintain desirable quality of the product

• A. To reduce storage costs

What is equilibrium moisture content of product?

• A. The amount of moisture present in the product

• D. The moisture content which is in equilibrium with the relative humidity of the surrounding air

• B. Moisture content which remains in bound form with absorbing materials of the grains

• C. Moisture content which equilibrates with the surrounding air depending

How much water is removed in drying of 100kg of paddy from 18% (wb) to 13% (wb)?

• A. 8.75kg

• B. 5.7kg

• C. 3.25kg

• D. 16.5kg

What is the main equipment used in the air oven method of determining the moisture content?

• A. Balance

• D. Oven

• B. Desiccator

• C. Moisture dishes

What is psychrometry?

• None of the above

• The science of air and vapour mixtures

• The study of MOIST AIR or mixture of dry air and water vapour

• The ratio of partial pressure of water vapour in the air to the partial pressure of water vapour in saturated air at the same temperature

Drying Theory is mainly related to What?

• Heated air drying

• Grain moisture content

• Sun or solar drying

• Mass balance

What is Critical Moisture Content?

• The amount of heat (kJ) required to raise the temperature of 1 kg dry air plus water vapor present by 1 K

• The period between constant rate and falling rate of drying process

• The temperature at which a mixture of air and water vapour has to be cooled (at constant humidity) to make it saturated

• The maximum moisture content of hygroscopic product

Which of the following is a use of the psychrometric chart in drying problem analysis?

• Cooling with dehumidification

• Mixing of air streams

• Sensible heating

• Wet bulb temperature

What is the main purpose of drying in food materials?

• To increase the weight of food
• To enhance the color of food
• To reduce the moisture content and inhibit microbial growth
• To make the food spicy

What is the role of temperature in the drying process of food materials?

• It has no effect
• It increases the rate of drying
• It decreases the rate of drying
• It changes the color of the food