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CHARACTERISATION OF MICROWAVED AND OVEN DRIED AERIAL YAM (Dioscorea bulbifera) STARCHABE, FUNBI JANET FST/12/0496A PROJECT REPORT SUBMITTED TO THE DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, FACULTY
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What is effects of drying on?
The effects of drying refer to the changes that occur in materials, particularly food and agricultural products, as moisture is removed. This can impact texture, flavor, nutritional value, and shelf life.
Who is required to file effects of drying on?
Individuals or businesses involved in the processing, distribution, or sale of dried products are typically required to file information regarding the effects of drying on their products.
How to fill out effects of drying on?
To fill out the effects of drying on, collect data on the initial moisture content, the drying process used, and the final product characteristics. Complete any required forms or documentation as specified by regulatory authorities.
What is the purpose of effects of drying on?
The purpose of assessing the effects of drying is to ensure product quality, safety, and compliance with food safety regulations. It helps in understanding how drying techniques influence the final product.
What information must be reported on effects of drying on?
The information that must be reported includes initial and final moisture content, drying time and temperature, any additives used, and the chemical or physical changes observed in the material.
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