题目内容
The principle of ______ that under conditions of low vapor pressure (vacuum),water evaporates from ice without the ice melting.
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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.
The purpose of drying is to remove enough moisture to prevent______ growth.
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