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explain the explosion puffingexplosion puffing has been recognized as one of the most significant developments in dehydration technology in explosion
explain about the torbed dryeron the other hand is a variation of the fluidized bed dryer this is designed for use with particulate foods torbed
define the fluidized dryersfluidization occurs when a flow of fluid upwards through a bed of particles ranging from fine powders to particulate foods
explain the rotary dryersrotary dryers are widely used to dry relatively large throughputs of granular products and by products in a number of
explain the conveyor or band dryersin the conveyor or band dryer the product is distributed on a moving belt typically of a perforated plate that
explain about the tray and tunnel dryerstray and tunnel dryers are widely used in the food industry in both cases the material being dried is
explain about the solar dryersthere are so many different designs for solar dryers these range from simple convection dryers cabinet dryers shelf
explain about the shade dryingshade drying is carried out for products which can lose their colour andor turn brown if put in direct sunlight
define the sun and solar drying methodthe make use of solar energy to preserve the food items is mainly the oldest form of food reservation and is
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