Statement 1: Foaming a liquid exposes enormous surface area for quick moisture removal and hence permits low drying temperatures. Statement 2: During the constant drying time, the rate is determined by the rate at which water at the centre of the food diffuses outside.

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asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

Statement 1: Foaming a liquid exposes enormous surface area for quick moisture removal and hence permits low drying temperatures.

Statement 2: During the constant drying time, the rate is determined by the rate at which water at the centre of the food diffuses outside.

(a) True, False

(b) True, True

(c) False, False

(d) False, True

This question was addressed to me during an interview.

Asked question 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

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