Which of the following is NOT an advantage of dehydration under controlled conditions over sun drying?

← Prev Question Next Question →

1 Answer

Related questions

+1 vote

1 answer

Statement 1: Dried foods from a dehydration unit have better quality than sun dried components. Statement 2: The color of dehydrated food under optimum conditions is superior to that by sun drying.

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

+2 votes

1 answer

Which of the following is NOT a characteristic of freeze-dehydration?

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

+2 votes

1 answer

Statement 1: Case hardening is controlled by _____ and _____ Statement 2: Drying time _____ rapidly as the final moisture content approaches its equilibrium value.

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

+1 vote

1 answer

Which of the following is an advantage/use of dried food items?

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

+1 vote

1 answer

Evaporation, desiccation and dehydration all mean the same thing.

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

+1 vote

1 answer

Statement 1: In cooking quality, sun dried foods are better than dehydrated foods. Statement 2: Sun dried animal flesh and fish can be highly acceptable.

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

+1 vote

1 answer

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.

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

+1 vote

1 answer

Statement 1: In drying, the vapor pressure of water in the solid is more than outside. Statement 2: For wet bulb, the greater the velocity, the more rapid is the rate of drying.

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

+1 vote

1 answer

Statement 1: At _____ and _____of mercury, water is at triple point. Statement 2: For drying of meat, the last few percentage of water is removed by _____

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

+1 vote

1 answer

It is possible to maintain conditions of temperature and pressure whereby the physical state of food substrate can be maintained at a critical point for the successful removal of water. This is called _____

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

+1 vote

1 answer

Which of the following is NOT a method of controlling biological forces on food supply?

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

+1 vote

1 answer

Statement 1: Moisture vapor obtained from sublimation needs to be evacuated to keep the system below the critical pressure level. Statement 2: Deterioration of muscle protein occurs in a salt solution above 5%.

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

+2 votes

1 answer

Statement 1: The volume of gas at standard pressure increases _____ in volume for every _____ rise in temperature. Statement 2: Each 15 deg C raise in temperature, _____ the holding capacity of air.

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

+1 vote

1 answer

With the _____ in temperature and _____ in ice percentage, the percentage of soluble solids _____

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

+1 vote

1 answer

Which of the following is NOT an advantage of mechanical transportation?

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

+1 vote

1 answer

Which of the following is the advantage of batch roasters over others?

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

+1 vote

1 answer

Pneumatic conveying is done under which of the mentioned conditions?

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

+1 vote

1 answer

Advantage of turbo dryer over cabinet tray dryer is _____

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

+2 votes

1 answer

Which of the following is NOT delivered by the modified atmosphere (MA) or controlled atmosphere (CA)?

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

+1 vote

1 answer

Advantage of cold pasteurization of alcohol over hot pasteurization?

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

+2 votes

1 answer

Which of the following is an advantage of semi moist food?

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

+1 vote

1 answer

Statement 1: Very young chickens can also be irradiated. This is an advantage of irradiation. Statement 2: Which of the following is an example of ionizing radiation as a unit operation in the field of food and agriculture?

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

+1 vote

1 answer

Which of the following is an advantage of size reduction?

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

+2 votes

1 answer

Which of the following is an advantage of food processing?

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

+1 vote

1 answer

Which of the following is an advantage of using pumps as heat transfer equipment?

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

...