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define the basic types of drying processprimarily there are three basic types of drying processa sun drying and solar drying b atmospheric drying
define the factors that affect the rate of dryingfactors that affect the rate of drying are as follow1 the fat content of the food-higher fat
define factors affect the rate and total drying timefour main factors affect the rate and total drying time which includea the properties of the
explain the mechanism of dryingdrying as a mechanism you will realize involves the removal of free moisture from the surface and also moisture from
explain about the absorbed moisture - water found in foodit is the moisture that has passed through cell walls and entered the cytoplasm of the cell
define water of hydration and bound water - water found in foodwater of hydration this moisture is chemically bound to the constituents of the
what is the expression of moisture contentmoisture content you would realize is expressed in one of two ways ie dry weight basis dwb or wet weight
define the theory or principle of dryingdrying can be illustrated as the application of heat under controlled conditions to eliminate the majority of
explain about the dehydration or dryingthe technique of drying is the oldest method of food preservation practiced by mankind the removal of moisture
explain the main benefits of canned foodsthe main benefits of canned foods area they are safe and hygienic and have logically good nutritional valueb
define vacuum production and thermal processing - canningvacuum production - this can be obtained by filling the heated product into the can by
define can or receptacle and labeling and packingcanreceptacle - this may be performed manually or by using sophisticated filling machinery the ratio
explain the food preparation and cooling - canningfood preparation - preparation methods will change with the type of food for fruit cutting to size
what is the still retortsstill retorts are used in canning plants for heating foods in glass containers or different sizes of cans these retorts are
explain the process of canningthe basic principles of canning have not changed dramatically since nicholas appert and peter durand developed the
define the types of canned foods 1 some foods form convection currents when being heated inside a can and so are heated faster since self-mixing - as
explain about the canning of foodyou must have seen the markets flooded with canned products can you name a few of such products yes the canned
explain about thermal destruction of enzymes during sterilizationbefore we move on to canning we need to emphasize here that like thermal destruction
define steps to determine thermal resistance of a microorganismmost food components and microorganisms obey first order reaction kinetics which means
explain about the commercial sterilityit is important to remember that bacterial destruction is a logarithmic function complete destruction not
what is the thermopenetration conceptthe pasteurization of products packed in glass containers leads to a problem of a specific nature which is
define the htst pasteurization methodrapid high pasteurization is characterized by a pasteurization time in the order of seconds and temperatures of
define the ltlt pasteurization methodin ltlt pasteurization the pasteurization time is in the order of minutes and related to the temperature used
define on which severity of heat treatment for pasteurization dependsthe severity of heat treatment for pasteurization depends on1 heat
define methods used in combination with pasteurizationtypical other methods used in combination with pasteurization include1 refrigeration as in