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Food Unit Operation 1: Instructor: Lê Ngọc Liễu

This document contains an assignment from Food Unit Operation 1. It lists 15 short answer questions about various food drying processes and technologies. Group members Nguyễn Giang Yến Thơ and Trịnh Quốc Khánh provide concise responses to questions about heat transfer modes, common dried product forms, drier types, drying process timescales, suitable driers for heat-sensitive foods, heating mediums, encapsulation substances, drying technology goals, vacuum requirements, osmotic dehydration efficiency, vacuum functions, fluidized states, cost, suitable drying for instant coffee extract, and suitable driers for slurries.

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Quoc Khanh
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31 views2 pages

Food Unit Operation 1: Instructor: Lê Ngọc Liễu

This document contains an assignment from Food Unit Operation 1. It lists 15 short answer questions about various food drying processes and technologies. Group members Nguyễn Giang Yến Thơ and Trịnh Quốc Khánh provide concise responses to questions about heat transfer modes, common dried product forms, drier types, drying process timescales, suitable driers for heat-sensitive foods, heating mediums, encapsulation substances, drying technology goals, vacuum requirements, osmotic dehydration efficiency, vacuum functions, fluidized states, cost, suitable drying for instant coffee extract, and suitable driers for slurries.

Uploaded by

Quoc Khanh
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Food Unit Operation 1

Instructor: Lê Ngọc Liễu

Assignment 3
Group member
1. Nguyễn Giang Yến Thơ BTFTIU18118
2. Trịnh Quốc Khánh BTFTIU18188

Provide short answers for following questions


1) What is the main heat transfer mode for drum dryer?
Conduction
2) What are common forms of dried products?
Common forms of dried products are powder, flakes, granules, wholes.
3) List three types of drier that use hot air as heating medium
Fluidized bed drying, cabinet dryer, bed type dryer
4) How long is the process of spray drying?
Few seconds
5) List two types of drier that are suitable to dry heat-sensitive food.
Vacuum drying, Osmotic dehydration
6) Which is the heating medium used in drum drier?
Steam
7) Which substance is commonly used in encapsulation of natural color during spray drying?
Maltodextrin
8) What does the third generation of drying technology aim to?
Seek for the increase in food quality
9) List two types of drier that require vacuum.
Freeze drying, vacuum drying
10) Between sucrose and inverted sugar, which one is more efficient in osmotic dehydration?
Inverted sugar is more efficient when used in osmotic dehydration
11) What is the function of vacuum in high vacuum drying system?
There are 2 functions of vacuum in this drying system
a) In vacuum and low pressure condition, water is boiled at lower temperature. Therefore, food
structure is protected and food quality is enhanced after the drying process, especially with heat-
sensitive foods.
b) Vacuum condition favors the absence of Oxygen, which is the main factor causing oxidation
in food. Hence, food placed in vacuum can be protected from the risk of quality degradation and
microbial spoilage due to oxidation.
12) What is fluidized state?
Fluidized state is the state of wet material, which was fed into the drying chamber before, will be
lifted from the bottom ans suspended in the stream of air.
13) Which drying technology is the most expensive?
Freeze drying
14) Which drying method is the most suitable to produce instant coffee from its extract?
Fluidized bed drying
15) Which drier is suitable to dry slurries?
Drum dryer

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