INTRODUCTION TO FOOD TECHNOLOGY
FOOD SCIENCE VS FOOD TECHNOLOGY
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
Food that is dried at too high a temperature during dehydration can become ____ on the outside of the product.
|
|
blanched
|
|
|
lyophilized
|
|
|
mushy
|
|
|
casehardened
|
Explanation:
Detailed explanation-1: -27.3 EFFECT OF DRYING ON FOOD QUALITY Dehydration normally requires high temperatures, which can cause chemical reactions such as nonenzymatic browning, caramelization, and denaturation of proteins in the product. Drying also affects the physical parameters of the product, as removal of water causes shrinkage.
Detailed explanation-2: -In drying or dehydration, water is removed from the food by hot air or heated surface driers. Examples of the former include cabinet, tunnel, conveyor, and fluidized bed driers, and the latter include drum and vacuum shelf driers.
There is 1 question to complete.