Already have an account? Get multiple benefits of using own account!
Login in your account..!
Remember me
Don't have an account? Create your account in less than a minutes,
Forgot password? how can I recover my password now!
Enter right registered email to receive password!
Q. What do you mean by Dehydration?
The word dehydration usually refers to the use of controlled conditions of heating, with the forced circulation of air/artificial dryer as compared to the use of sun drying. Dried foods have low available moisture level [low water activity (aw)] so that the microorganisms cannot grow and enzyme activity is controlled. Water activity refers to the amount of unbound or "free" water in a system available to support biological and chemical reactions.
Dehydration processes are used commercially for many foods including dried milk, coffee, tea, fruit mixes, dried fruits, vegetables, meat, fish etc. Although the process of drying lowers water activity (aw) so as to hinder the growth of microorganisms however, this technique of preservation is also requiring certain pre-treatments like blanching and sulfuring. You are already familiar with the term blanching. We shall learn about sulfuring in the next sub-section. Here let us now look at the advantages of drying.
Advantages of drying
Drying has been attributed with advantages of weight reduction, ease of packing, storage and transportation. However, loss of colour, texture and nutritive value has also been observed in this process.
How does B-H hysteresis curve be understood in terms of domain growth and domain rotation? There are two possible ways to align a random domain structure by applying an electr
Q. Determine the frequency of light wave? Ans. The wavelength of red light is 7.0 x 10 -7 m. What is the frequency? c = λv The first thing to remember here is that
CLARK'S METHOD OR SOAP TITRATION METHOD: This method depends upon the fact that when soluble soap is added to hard water, constituent of hard water. Ca, Mg and other heavy metals
explain acidic character of acetalin
which parameters are analysed to confirm the quality of ghee and what are the values of tested parameters to indicate the quality grade?
working of electrolysis process? components of electrolysis process? advantages and disadvantages of electrolysis process?
Reactions that are classified as oxidation-reduction (redox) reactions all have the common trait that electrons leave one component (that is, getting oxidized) to be taken up by an
Chemical Properties Proteins - Salt formation (i) Salt formation : Due to existence of both -NH 2 and -COOH groups in proteins, they make salts along with acids and bases.
Artificial process for manufacture of Petrol or gasoline (a) Cracking, (b) Synthesis
The standard free energy change for a reaction is -212.3 kJ mol -1 . If the enthalpy of the reaction is - 216.7 kJ mol -1 , calculate the entropy change for the reaction.
Get guaranteed satisfaction & time on delivery in every assignment order you paid with us! We ensure premium quality solution document along with free turntin report!
whatsapp: +1-415-670-9521
Phone: +1-415-670-9521
Email: [email protected]
All rights reserved! Copyrights ©2019-2020 ExpertsMind IT Educational Pvt Ltd