Semi moist food items work on the principle of equilibrium, that is at a dry state, the food items absorb the solution and in the wet state, water is washed out with another liquid by diffusion.

Related MCQs

• If a dehydrated porous absorptive food is soaked in a solution whose viscosity is not too high to penetrate, then the food will absorb an amount of solution approximately equal to the amount of water it would normally absorb.
• 85 for food items is considered to be very dry for substances.
• Although microwave heating can be used for drying of food containing uneven water content, it is isn’t done for certain food products like garlic. Why?
• Which of the following law gives the relationship between the moles of water and the moles of solute in a solution and its water activity?
• Moisture content of a substance which exerts as equilibrium vapour pressure less than of the pure liquid at the same temperature is referred to as  
• Moisture content of the solid which exerts an equilibrium vapour pressure equal to that of pure liquid at the given temperature is the
• Which of the following comes under the categories of food – broken curve heating food?
• Penetration depth of food refers to the depth inside the food inside which the heat generation drops to 37%.
• When the coloring is truly artificial, the food statement “food color added” needs to be added.
• Which of the given reasons, is NOT a valid reason for packaging of food items?