Illustrate the common processes used in fish processing. How does the processing 6+4= method affect the shelf life and quality of fish products.
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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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