Which of the following does NOT constitute 90% of dry weight of any food?

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Statement 1: Certain definitions define bound water as water that doesn’t freeze at -20 deg C. Statement 2: Free water shows the properties of liquid water. The free water content of any food item should be less to improve storage.

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Any food item should be subjected to micro frequencies such that, the dielectric constant is _____ and loss factor is _____

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