
Food Drying Techniques Quiz
Authored by NGAMWONGLUMLERT (PINGGEE)
Science
University
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15 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following is a microstructural benefit of increased porosity?
Slower water absorption
Enhanced bioactive compound release
Reduced crispness
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is a key disadvantage of hot-air drying?
Requires freezing before drying
Leads to uniform rehydration
Causes structural collapse
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which drying technique is known for preserving microstructure and nutrients best?
Freeze drying
Hot-air drying
Spray drying
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What kind of shrinkage occurs when moisture removal is even in all directions?
Anisotropic shrinkage
Isotropic shrinkage
Structural shrinkage
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is one downside of high porosity in dried foods?
Reduced oxidation
Enhanced microbial growth
Lower storage stability
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which factor is NOT directly influenced by microstructure?
Texture
Vitamin C content
Rehydration
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which condition promotes faster rehydration?
Dense and compact structure
Crystalline microstructure
High porosity
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