Low-acid foods have pH values higher than ( ).
A. pH4.6
B. pH3.7
C. pH7.0
D. pH6.0
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The principle of ______ that under conditions of low vapor pressure (vacuum),water evaporates from ice without the ice melting.
Vacuum drying produces the highest quality of product but is also very______ .
Three common methods of drying are______ , ______ and______ .
The water content of freeze-dried foods can be reduced only to 15 to ______ % in the primary stage by removal of water as ice.