food drying

by writings | Apr 5, 2019 | Uncategorized

Write a one page summary of the following learning objectives:
Understand:

the history of drying foods for preservation including early methods using sun, wind or fire
effects of low moisture on microbial growth and survival
spray, drum or fluidized bed drying
freeze drying and sublimation and their effects on microbial growth or survival
relationship of Aw to microbial growth as well as to food enzyme function (lipases and non-enzymatic browning)
the role of humectants
water activity measurement
dried foods categories
principles of formulating IMF’s
pathogen survival in dried foods

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