Ready to practise? Start with a free mock.
View free testsProcessing & Preservation
A method of partly drying food by soaking it in a strong sugar or salt solution, which pulls water out of the food by osmosis.
Murabba (fruit preserved in sugar syrup) and salted, sun-dried mango (aam papad) both use this same water-pulling idea.
The natural movement of water from a less concentrated solution to a more concentrated one, through a membrane, without needing outside energy.
Dehydration by freezing the food and subliming the ice under vacuum below the triple point of water, followed by desorption of bound water.
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.
