Food Drying

Write a one page summary of the following learning objectives:


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