lecture 17 - 1. List and describe three factors that...

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1. List and describe three factors that control the rate of drying during dehydration. How do they work in concert to produce a dried food? a. Those related to processing conditions - Processing conditions when using heated air to dry include the amount of water vapour already carried by the air, the air temperature, and the amount of air that passes over the food. b. Those related to the nature of the food - Depending on the nature of the food, its composition, it may be more or less likely to retain moisture and more or less difficult to dry quickly. c. Those related to the dryer design - The design of the dryer, or how the dryer uses air and heat to remove moisture, can have varying rates of drying. Together these factors contribute to the rate of drying by management and movement of moisture to and from a food product. 2. How can you use heated surfaces to dry a product? Heat is conducted from the hot surface, through the food, and moisture is evaporated from the exposed surface. Barrier layers restrict. 3.
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lecture 17 - 1. List and describe three factors that...

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