Ready to practise? Start with a free mock.
View free testsProcessing & Preservation
Removing most of the water from a food, usually by sun, hot air, or machines, so microbes cannot grow easily and the food lasts longer.
Sun-drying papad, pickles, and fryums on rooftops is one of the oldest and most common food preservation methods in Indian homes.
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.
Dehydration by freezing the food and subliming the ice under vacuum below the triple point of water, followed by desorption of bound water.
Atomising a liquid feed into a hot air stream so droplets dry almost instantly into powder.
