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Basics of Food Processing
Terms in this set (15)
the chemical browning reaction that can occur when a sugar is heated; characteristic color and flavor develops
The ability to attract and retain moisture.
absorbing moisture (as from the air)
the removal of water from foods
wetness in the atmosphere
Relative humidity (RH)
The ratio of the moisture content of the air to the maximum possible moisture content at the same temperature.
a measure of the energy of the water in a product, sometimes called free or unbound water.
Moisture content (water content)
measure of the quantity of water in a product
Driving force for removal of water
difference in temperature between the food and air around the food
the sum of the areas of all the faces of a solid figure
the amount of a solute dissolved in a unit volume of solution
the percentage of the total volume of a rock or sediment that consists of open spaces
condition where the outside of the product dries out and forms a "skin", and the skin stops additional moisture from being removed.
freeze-drying (method of perservation)
(chemistry) a change directly from the solid to the gaseous state without becoming liquid
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