FOOD PROCESSING AND PRESERVATION
DRYING AND DEHYDRATION
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Which of the following is incorrect about the 3rd drying period (decreased drying rate period)?
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Free water in food starts to run out.
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Hardening phenomenon occurs.
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Drying rate down to equilibrium moisture value
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constant drying rate
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Explanation:
Detailed explanation-1: -The process of drying can be subdivided into three phases: First falling drying rate period. Second falling rate period. Constant drying rate period.
Detailed explanation-2: -Natural drying takes place under the influence of sunlight and wind and is of three types viz. sun, solar and shade drying. In natural drying there is no control over temperature, air flow and humidity whereas in artificial drying, these conditions are well controlled.
Detailed explanation-3: -The rate of drying is determined by the moisture content and the temperature of the grain and the temperature, the (relative) humidity and the velocity of the air in contact with the grain.
There is 1 question to complete.