Which of the following is NOT a characteristic of freeze-dehydration?
(a) Moisture loss by sublimation from boundary of ever receding ice crystal zone
(b) Continuous process
(c) Temperatures sufficiently low to prevent thawing used
(d) None of the mentioned
The question was asked in homework.
My query is from Principles of Food Preservation by Drying-1 topic in section Principles of Food Preservation by Canning and Drying and Principles of Food Concentrates of Food Engineering