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Sagot :
Solute concentration in the food increases and Boiling point elevation will be observed in a food product that is being dehydrated.
What is boiling point elevation?
A solution's boiling point is always higher than that of the pure solvent. As we add non-volatile solutes in a pure solvent, the boiling point rises. The quantity of solute particles, not the composition of those particles, determines how high the boiling point will rise. The increase in boiling point for diluted solutions is proportional to the molal concentration of the solute. A colligative property, a solution's boiling point elevation is determined by the quantity of solute molecules present rather than by their makeup.
What is concentration in food?
Before final dehydration in a spray or freeze drier, the concentration process is typically used as a pre-treatment to lower the initial moisture content of various commodities like milk, tea, or coffee. By freezing or sterilizing the product, such as frozen orange juice or evaporated milk, the bulk can be reduced.
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