Ready to practise? Start with a free mock.
View free testsProcessing & Preservation
Removing part of the water from a liquid food, usually by evaporation, to make it thicker and reduce its volume for storage or transport.
Sweetened condensed milk (like Milkmaid) is made by concentrating milk with sugar until much of the water has evaporated.
The total amount of water in a food, expressed on a wet basis (mass of water per mass of wet sample) or dry basis (mass of water per mass of dry solids).
The ratio of the vapour pressure of water in a food to the vapour pressure of pure water at the same temperature. It measures how much water is available for microbial growth and chemical reactions — not how much water is present.
