The AW of Hard candy is______ .
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Common methods of drying include ( ).
A. sun drying
B. spray drying
C. tray drying
D. freeze drying
Factors that influence drying are ( ).
A. Temperature
B. Pressure
Cellular structure
D. Relative humidity
In freeze drying the term collapse means ( ).
A. that too high the operation temperature is
B. the formation of large ice crystals
C. that too low the operation temperature is
D. the loss of volatile flavor
In general, dehydrated foods have moisture contents that are（ ）.
A. well below 10%
B. well below 40%
C. well below 50%
D. well below 20%
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