Drying of Foods

Question 1

Removal of water from food by non-conventional energy sources like sunlight and wind.

Answer 1

Drying (Sun Drying)

Question 2

Removal of water from food under controlled conditions (T, relative humidity, air flow).

Answer 2

Dehydration

Question 3

Oldest and simplest method of dehydrating food.

Answer 3

Sun Drying
30 C (86 F)

Question 4

Placing food in the shade instead of sun. Good option for leafy greens, herbs and spices.

Answer 4

Air Drying

Question 5

Powered by the sun, dehydrates food w/o electricity. Similar to a tabletop greenhouse.

Answer 5

Solar Dehydrators

Question 6

Oven can dry foods at what T?

Answer 6

60 C
140 F
*oven drying can take around 6-10hrs

Question 7

Most efficient and convenient drying method. Equipped w timer and T gauge w fans to evenly distribute heat.

Answer 7

Electric dehydrators

Question 8

Drying can COMPLETELY inactivate enzymes. (t or f)

Answer 8

FALSE. Drying slows down but DOES NOT COMPLETELY inactivate enzymes.

Question 9

Food Selection for Drying: Fruits

Answer 9

firm
fully ripe
heavy for its size

Question 10

Where can you use overripe or bruised fruits?

Answer 10

as fruit leathers

Question 11

Food Selection for Drying: Vegetables

Answer 11

fresh
tender
just mature

Question 12

This decreases browning during processing and storing and lowers losses of flavor and of vitamins A and C.

Answer 12

Pretreating fruits

Question 13

involves preparing a solution of water and a sulfiting agent and then soaking the cut fruit in the solution.

Answer 13

Sulfiting

Question 14

This keeps veggies from browning, becoming bitter or developing off flavors. It also cleans and softens veggies making them easier to rehydrate later.

Answer 14

Blanching

Question 15

Drying time for fruit:___ hours
Drying time for veggies:____ hours

Answer 15

Drying time for fruit:6 - 36 hours
Drying time for veggies: 3 - 16 hours

Question 16

Veggies are sufficiently dry when they are ________ or __________.

Answer 16

brittle or leathery

Question 17

Fruits are sufficiently dry if: ___________ and ___________ and have no pockets of moisture

Answer 17

pliable and leather-like

Question 18

Herbs are sufficiently dry when: __________

Answer 18

brittle

Question 19

Labeling of dried fruits and veggies include __________, ____________, and _______.

Answer 19

type of food, pretreatment step, and date

Question 20

Ideal storage area for dried food

Answer 20

cool, dark, dry

Question 21

Most common type of spoilage during storage at room T

Answer 21

Mold Growth

Question 22

Dried meat, 75% lighter than fresh

Answer 22

Jerky

Question 23

A method of drying food by freezing it then putting frozen food in a vacuum.

Answer 23

Freeze drying

Question 24

ice to vapor process

Answer 24

Sublimation