Question

Clumping of dried milk can be reduced by controlling glass transition temperature (Tg) during drying

True or false?

A sol is a dispersion of a solid in a liquid, whereas a gel is a dispersion of a liquid in a solid

True or false?

A change of state from water to steam has no effect on the volume of batters and doughs when they are being baked or fried

True or false?

Answer 1

True

effects of moisture and temperature on the rates of changes occurring in processing and storage are related to the physical state of the food, specifically above the glass transition temperature.

True

The liquid state of a colloidal solution is called sol whereas the solid stage of a colloidal solution is called gel. Thus in sol dispersed phase is solid whereas dispersion medium is liquid and in gel phase dispersed medium is liquid whereas dispersion medium is solid.

True

Batters are usually defined as liquid mixtures made from water. So there is no change in the volume when batters or dough are baked or fried,