Food Drying Techniques Quiz

Which of the following is a microstructural benefit of increased porosity?

• Slower water absorption

• Enhanced bioactive compound release

• Reduced crispness

What is a key disadvantage of hot-air drying?

• Requires freezing before drying

• Leads to uniform rehydration

• Causes structural collapse

Which drying technique is known for preserving microstructure and nutrients best?

• Freeze drying

• Hot-air drying

• Spray drying

What kind of shrinkage occurs when moisture removal is even in all directions?

• Anisotropic shrinkage

• Isotropic shrinkage

• Structural shrinkage

What is one downside of high porosity in dried foods?

• Reduced oxidation

• Enhanced microbial growth

• Lower storage stability

Which factor is NOT directly influenced by microstructure?

• Texture

• Vitamin C content

• Rehydration

Which condition promotes faster rehydration?

• Dense and compact structure

• Crystalline microstructure

• High porosity

What happens to most dried foods after rehydration?

• Fully regain original texture

• Become sweeter

• Do not fully regain original properties

Which drying method creates volumetric heating and fast drying?

• Microwave drying

• Freeze drying

• Superheated steam drying

What does superheated steam drying typically improve in snacks like durian chips?

• Stickiness

• Crispness and porosity

• Color uniformity