STM3183 Chap3 Drying Part1

What is the primary purpose of drying food?

• To improve color

• To reduce size

• To increase shelf life

• To enhance flavor

What type of water is tightly bound within a crystalline structure?

• Free water

• Liquid water

• Bound water

• Surface water

What is the water activity range for most foods?

• 0.0 to 0.1

• 0.2 to 0.99

• 0.5 to 1.0

• 0.8 to 1.0

Which microorganism is known to grow at a water activity of 0.90-1.00?

• Molds

• Bacteria

• Yeasts

• Viruses

What is a common method of thermal drying?

• Osmotic dehydration

• Air drying

• Mechanical dewatering

• Vacuum drying

What is a disadvantage of blanching as a pretreatment in drying?

• Increases nutrient retention

• May change texture and flavor

• Improves color

• Reduces initial microorganism load

Which drying method uses sublimation to remove moisture?

• Freeze drying

• Air drying

• Osmotic dehydration

• Vacuum drying

What is the effect of osmotic dehydration on food quality?

• Increases moisture content

• Improves color and texture

• Decreases flavor

• Requires high temperatures

Which of the following is a factor affecting the osmotic dehydration process?

• Type of drying equipment

• Concentration of osmotic solution

• Temperature of the drying air

• Type of packaging used

What is the main advantage of using mechanical dewatering?

• Increases flavor

• Improves texture

• Removes excess water efficiently

• Enhances color