match the descriptions on the left with the dehydration and concentration methods on the right.
items on the right can be used more than once.
1 1. amicrowave or conventional oven can be used for this home a. belt drying
dehydration method.
b. drum drying
2. foods dried by this method are porous due to spaces left by
c. filtration
evaporated ice crystals.
d. freeze-drying
e heat
3. the dehydrators used in this commercial method are the easiest
evaporation
and least costly to operate.
f. home
4. thin films of food are exposed to high temperatures for short
dehydrator
periods to remove water by this concentration method.
g. open kettle
h. oven drying
5. this concentration method allows manufacturers to isolate
i. room or sun
compounds from their food sources for use in concentrated
drying
forms.
j. spray drying
6. this concentration method involves applying heat to the bottom
k. tray drying
of an uncovered pan and allowing steam to escape from the food.
l. vacuum drying
m. vacuum
7. this concentration method limits damage to heat-sensitive foods
evaporation
by moving them through a series of chambers with progressively
lower atmospheric pressures,