Transcription of CHAPTER 7 DRYING - NZIFST
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CHAPTER 7 DRYING - NZIFST
CHAPTER 7 DRYING DRYING is one of the oldest methods of preserving food. Primitive societies practised the DRYING of meat and fish in the sun long before recorded history. Today the DRYING of foods is still important as a method of preservation. Dried foods can be stored for long periods without deterioration occurring. The principal reasons for this are that the microorganisms which cause food spoilage and decay are unable to grow and multiply in the absence of sufficient water and many of the enzymes which promote undesired changes in the chemical composition of the food cannot function without water.
weight of the original material, for drying under atmospheric pressure. The latent heat of vaporization of water at 100oC and at standard atmospheric pressure is 2257kJkg-1. The specific heat capacity of the food is 3.8 kJkg-1oC 1 and of water is 4.186 kJkg-1oC . Find also the energy requirement/kg water removed. Calculating for 1 kg food
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