A bone-dry product has 1% moisture content.
Drying and Dehydration

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Other
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University
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Medium
Mary Jance
Used 1+ times
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21 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
True
False
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The falling rate period allows for the continuous movement of water to the food’s surface provided there is sufficient moisture inside the wet material, thereby creating this expanded surface water film.
True
False
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The constant rate period allows for the evaporation of the surface moisture of the food to the point where the inside of the material cannot reach the surface quickly enough to replenish the surface water film.
True
False
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A 0.5-inch cubed carrot will dry faster than a 1-inch sample.
True
False
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A more porous sample like apple slices will not dry quickly.
True
False
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
When high moisture products are dried too rapidly, the surface may become overly dry and develop a shell impervious to moisture.
True
False
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
When moisture is removed from food, the moisture from the inside will carry all the soluble constituents, thus promoting leaching.
True
False
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