QUESTION 1 How might freeze-dried foods be prepared? Foods for freeze drying are simply placed in...
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QUESTION 1 How might freeze-dried foods be prepared? Foods for freeze drying are simply placed in a high vacuum chamber. The food will freeze witht external application of cold. Foods for freeze drying are simply placed in a high vacuum chamber. The food will freeze with external application of cold as the first water evaporates because of the high heat of vaporization of water. Once all the water has evaporated, the temperature of the food will rise to room temperature. The water that evaporates is collected on a very cold surface in order to maintain the high vacuum. Foods for freeze drying are simply placed in a high vacuum chamber. The food will freeze (without external application of cold) as the first water evaporates because of the high heat of vaporization of water. Once all the water has evaporated, the temperature of the food will rise to room temperature. The water that O evaporates is collected on a very cold surface in order to maintain the high vacuum. Foods for freeze drying are simply placed in a high vacuum chamber. The food will freeze with external application of cold as the first water evaporates because of the high beat of vaporization of water. Once all the water has evaporated, the temperature of the food will rise to room temperature. The water that evaporates O is collected on a very cold surface in order to maintain the high vacuum. QUESTION 1 How might freeze-dried foods be prepared? Foods for freeze drying are simply placed in a high vacuum chamber. The food will freeze witht external application of cold. Foods for freeze drying are simply placed in a high vacuum chamber. The food will freeze with external application of cold as the first water evaporates because of the high heat of vaporization of water. Once all the water has evaporated, the temperature of the food will rise to room temperature. The water that evaporates is collected on a very cold surface in order to maintain the high vacuum. Foods for freeze drying are simply placed in a high vacuum chamber. The food will freeze (without external application of cold) as the first water evaporates because of the high heat of vaporization of water. Once all the water has evaporated, the temperature of the food will rise to room temperature. The water that O evaporates is collected on a very cold surface in order to maintain the high vacuum. Foods for freeze drying are simply placed in a high vacuum chamber. The food will freeze with external application of cold as the first water evaporates because of the high beat of vaporization of water. Once all the water has evaporated, the temperature of the food will rise to room temperature. The water that evaporates O is collected on a very cold surface in order to maintain the high vacuum.
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Related Book For
Elementary Principles of Chemical Processes
ISBN: 978-1119498759
4th edition
Authors: Richard M. Felder, ? Ronald W. Rousseau, ? Lisa G. Bullard
Posted Date:
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