Food technology

1. What is the difference between moisture content and water activity measurement? (20%) 2. Why the ketchup sample was partially evaporated on a hot plate before being dried in the hot oven? (20%) 3. Compare moisture content results of different groups, compare results between ketchup and rice flour, compare results between moisture balance analyzer and forced draft oven method. Explain any difference. (40%) 4. What are advantages and disadvantages of each method? (10%) 5. Lab-work behavior and participation (10%). Tài liệu giúp bạn tham khảo, ôn tập và đạt kết quả cao. Mời bạn đón xem.