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Freeze drying. Freeze-dried strawberries. Freeze drying, also known as lyophilization or cryodesiccation, is a low temperature dehydration process [ 1] that involves freezing the product and lowering pressure, thereby removing the ice by sublimation. [ 2] This is in contrast to dehydration by most conventional methods that evaporate water using ...
Food drying is a method of food preservation in which food is dried (dehydrated or desiccated ). Drying inhibits the growth of bacteria, yeasts, and mold through the removal of water. Dehydration has been used widely for this purpose since ancient times; the earliest known practice is 12,000 B.C. by inhabitants of the modern Middle East and ...
Food preservation. A food scientist is preparing a meal for astronauts in space. Food preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that inhibit visual deterioration ...
Water activity ( aw) is the partial vapor pressure of water in a solution divided by the standard state partial vapor pressure of water. In the field of food science, the standard state is most often defined as pure water at the same temperature. Using this particular definition, pure distilled water has a water activity of exactly one.
The most effective treatment for minor dehydration is widely considered to be drinking water and reducing fluid loss. Plain water restores only the volume of the blood plasma, inhibiting the thirst mechanism before solute levels can be replenished. [26] Solid foods can contribute to replace fluid loss from vomiting and diarrhea. [27]
Food processing is the transformation of agricultural products into food, or of one form of food into other forms. Food processing takes many forms, from grinding grain into raw flour, home cooking, and complex industrial methods used in the making of convenience foods. Some food processing methods play important roles in reducing food waste ...
Food rheology is the study of the rheological properties of food, that is, the consistency and flow of food under tightly specified conditions. The consistency, degree of fluidity , and other mechanical properties are important in understanding how long food can be stored, how stable it will remain, and in determining food texture.
Flash freezing. In physics and chemistry, flash freezing is the process whereby objects are rapidly frozen. [ 1] This is done by subjecting them to cryogenic temperatures, or it can be done through direct contact with liquid nitrogen at −196 °C (−320.8 °F). It is commonly used in the food industry .