Deck 11: Drying and Dehydration

Question 1

Dehydration is a new technology for the preservation of food.

Answer 1

False

Question 2

If done correctly,all of the components of a food freeze at the same time during the process of freeze concentration.

Answer 2

False

Question 3

The high sugar and acid content of fruits make them safe to dry outdoors when conditions are favorable for drying.

Answer 3

True

Question 4

Which of the following food items is safest to dry outdoors?​

A)Vegetables
B)Fruits
C)Fish
D)Meat jerkies

Question 5

_____ is caused by enzymes and can be prevented by inactivating the enzymes before drying.

A)Caramelization
B)Maillard browning
C)Enzymatic browning
D)Crusting

Question 6

The purpose of drying is to remove enough moisture to _____.

A)eliminate microbes
B)prevent microbial growth
C)sterilize the food
D)slow down microbial growth

Question 7

Microwave ovens should not be used for drying herbs.

Question 8

Dehydration removes all water from food.

Question 9

The lower limit of moisture content by the sun-drying method is _____.

A)approximately 15 percent
B)nearly 25 percent
C)50 percent
D)roughly 40 percent

Question 10

Dried foods are sterile.

Question 11

Ultrafiltration is a membrane-filtration process operating from _____ bars.

A)1 to 3
B)4 to 12
C)12 to 20
D)2 to 10

Question 12

_____ is the oldest method of food concentration.

A)Solar evaporation
B)Open-kettle evaporation
C)Freeze concentration
D)Thin-film evaporation

Question 13

A typical _____ has an insulated enclosure,a way of circulating air through the enclosure,and a way to heat this air.

A)drum drier
B)air convection drier
C)vacuum drier
D)household oven

Question 14

Solar evaporation is the oldest method of food concentration.

Question 15

Freeze concentration is used commercially in _____ production.

A)buttermilk
B)cheese
C)orange juice
D)jam and jelly

Question 16

Reverse osmosis can be used to recover rinsing water by concentrating it from tanks,pipes,and so onto help recover milk solids.

Question 17

A minimum temperature of _____ is needed for drying food outdoors.

A)85 degrees F
B)90 degrees F
C)95 degrees F
D)100 degrees F

Question 18

Drying and dehydration both remove water from foods.

Question 19

As a product dries,its _____ water evaporates first.

A)salt hydrate
B)glucose monohydrate
C)colloidal gel
D)free

Question 20

Dehydrated and dried foods are heavier.