| A | B |
|---|
| Room Drying | commonly done with herbs and hot peppers and can be strung on a string or tied in bundles and suspended from overhead racks until dry |
| Caramelization | sucrose heated past the melting point |
| Case Hardening | food cooks on the outside before it dries on the inside |
| Dehydration | almost complete fromoval of water from a product |
| Atmospheric Pressure | Force per unit areaexerted against a surface of the weight of the air above that surface |
| Enzymatic Browning | caused by enzymes and can be prevented by inactivating the enzymes before drying |
| Rehydrated | previously dried products that have an altered texture |
| Sublimination | when water goes from a solid to a gas state without going through the liquid phase |
| Drum | used for drying liquid foods, purees, pastes and mashes |
| Vacuum | drying produces the highest quality product but most costly |
| Flash | an evaporator method that uses steam |
| Microbial | drying foods will prevent this growth |
| Sugar | causes foods to dry more slowly due to its solute concentration |
| Temperature | One of the factors taht affects heat and liquid transfer in food products during drying |
| Air convection | drier that has an insulated enclosure for circulating air through the enclosure and heating it |
| Freeze-drying | used to dehydrate sensitive, high-value foods such as coffee, juices, strawberries, shrimp, steaks, chops |
| Solar Evaporation | Oldest method of food concentration |
| Open Kettles | used for jellies, jams and some soups |
| Flash Evaporators | subdivide the food and bring it into direct contact with the steam |
| Ultrafiltration | membrane filtration process operating at 2 to 10 bars |
| Drying time | depends on food, thickness and type of dryer |
| Sun Drying | High sugar and acid content of fruits make them safe to dry in this method when conditions are favorable |
| Bars | International unit of pressure |
