Discuss the functional classification of foods with examples. One cup of chicken Thai soup contain 19g carbohydrates, 33g proteins and 9g fats. Calculate the number of calories and the percentage of total energy intake.
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Describe the principles and methods of food preservation.
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2.
Explain thermophysical properties of foods with examples. A wet food product contain 70% water. After drying, it is found that 80% of original water is removed. Determine (i) mass of water removed per kg of wet food and (ii) composition of dried food.
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5.
Explain the principles and factors of drying process. "Drying involves both heat and mass transfer processes simultaneously"-Justify the statement.
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