food drying

food drying

Write a one page summary of the following learning objectives:Understand:the history of drying foods for preservation including early methods using sun, wind or fireeffects of low moisture on microbial growth and survivalspray, drum or fluidized bed dryingfreeze drying and sublimation and their effects on microbial growth or survivalrelationship of Aw to microbial growth as well as to food enzyme function (lipases and non-enzymatic browning)the role of humectantswater activity measurementdried foods categoriesprinciples of formulating IMF’spathogen survival in dried foods