lec_17-2 - List and describe three factors that control the...

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FOOD SCIENCE 4010--Lecture 17 Dehydration PRINCIPLES: Removal of water inhibits of stops microbial growth. Food dehydration artificially removes water under controlled conditions. A normal drying curve plots moisture content as a function of time. Food concentration preserves liquid foods by decreasing water activity. An intermediate moisture food has lowered water activity for shelf stability. DISCUSSION QUESTIONS: 1.
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Unformatted text preview: List and describe three factors that control the rate of drying during dehydration. How do they work in concert to produce a dried food? 2. How do you calculate the drying rate of a product? 3. How does a fluidized-bed drier differ from a spray drier? 4. How does drying affect flavor and aroma of a food product? 5. Why do dried foods not fully rehydrate? How can you achieve better rehydration of dried foods?...
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This note was uploaded on 04/08/2011 for the course FDST 4060 taught by Professor Shewfelt during the Spring '11 term at University of Georgia Athens.

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lec_17-2 - List and describe three factors that control the...

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