write my assignment 2933
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 fire
- effects of low moisture on microbial growth and survival
- spray, drum or fluidized bed drying
- freeze drying and sublimation and their effects on microbial growth or survival
- relationship of Aw to microbial growth as well as to food enzyme function (lipases and non-enzymatic browning)
- the role of humectants
- water activity measurement
- dried foods categories
- principles of formulating IMF’s
- pathogen survival in dried foods
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