For a drying process which of the following is NOT correct? A- the moisture content of foods during the constant drying rate period decrease with time B- the moisture content of foods suring the falling drying rate period decrease with time C- the moisture removal rate during the constant drying rate period decrease with time D- the moisture removal rate during the falling drying rate period decreases with tim
Control of Microbial Growth
It can be defined as the process to inhibit or prevent the growth of the population of microorganisms. It usually involves the use of physical and chemical agents to the growth of microorganisms. It is very important to control the growth of microorganisms, especially in the pharmaceutical and biotechnology industries, academic research, medical field, and food industry.
Sterilization
It is a method for the destruction of all forms of vegetative growth and endospores from a medium. In other words, sterilization can be defined as a method of killing every microbial organism such as bacteria, fungi, etc. present in an object or a medium. There are different strategies present to sterilize an object, like physical methods and chemical methods of microbial control.
For a drying process which of the following is NOT correct?
A- the moisture content of foods during the constant drying rate period decrease with time
B- the moisture content of foods suring the falling drying rate period decrease with time
C- the moisture removal rate during the constant drying rate period decrease with time
D- the moisture removal rate during the falling drying rate period decreases with time
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