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FOS 3042 Final Exam
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Air drying is a method used to
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dehydrate foods
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Terms in this set (174)
Air drying is a method used to
dehydrate foods
What is the quality defect associated with a hard layer on the outside of foods when undergoing
dehydration?
case hardening
Which of the following is a factor associated with the drying rate of food?
air velocity
Which of the following is TRUE regarding drying curves?
bound water is harder to remove compared to free water
Which of the following is considered a quality downgrade in raw poultry?
broken bones
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