Question

Which factor generally increases the efficiency of drying a food product?

• A. Greater surface area exposed to air
• B. Larger piece size of the food
• C. Lower air velocity over the food
• D. Higher humidity in the drying air

Hint:

To speed up the drying process, consider cutting food into smaller pieces to expose more surface area to the drying air.

Answer 1

The Correct Option is A

The efficiency of drying a food product increases when a larger surface area is exposed to the air. This allows more moisture to be evaporated at a faster rate. A greater surface area accelerates the heat transfer process, making drying more efficient.
- Option (2) "Larger piece size of the food" is incorrect. Larger pieces have a smaller surface area, which reduces the efficiency of drying because less of the food's surface is exposed to the drying air.
- Option (3) "Lower air velocity over the food" is incorrect. Higher air velocity helps to remove the moisture from the food more effectively. Lower air velocity will slow down the drying process.
- Option (4) "Higher humidity in the drying air" is incorrect. Higher humidity in the air reduces the capacity of the air to absorb moisture from the food, thus slowing down the drying process.
Therefore, the correct answer is "Greater surface area exposed to air."