Question

Describe the science of heating, cooling and drying in a food processing factory?​

Answer 1

Explanation:

Drying in food industry. Drying is defined as the application of heat under controlled conditions, to remove the water present in foods by evaporation to yield solid products. It differs from evaporation, which yields concentrated liquid products.

Answer 2

Answer:

here is your answer!!!

Explanation:

Drying=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.

heating=Microwave (MW) heating technology is based on the transfer of electromagnetic energy to the food product. Heat is generated mostly due to the presence of water in the food products. Because of the dipolar nature of this molecule, water is forced to move with the applied electromagnetic field – dielectric effect.

cooling=Cooling, chilling and cold stabilization in food industry. Cooling is used to reduce the temperature of the food from one processing temperature to another or to a required storage temperature. Chilling is a processing technique in which the temperature of a food is reduced and kept in a temperature between -1 to 8°C.

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