Sample interview questions: Can you explain your understanding of the chemical changes that occur during food dehydration processes?
Sample answer:
Chemical Changes during Food Dehydration Processes
Food dehydration significantly alters the chemical composition and structure of foods. Here are the major chemical changes that occur:
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Loss of Water: Dehydration removes water from food, reducing its weight and volume. This inhibits microbial growth and enzymatic reactions, increasing food stability and shelf life.
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Concentration of Nutrients: Water removal concentrates nutrients, enhancing the flavor, texture, and nutritional value of dehydrated foods.
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Maillard Reaction: The Maillard reaction occurs when reducing sugars react with amino acids under heat and low moisture conditions. This creates brown pigments (melanoidins) and complex flavors characteristic of dehydrated foods.
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Lipid Oxidation: Dehydration can increase lipid oxidation due to increased oxygen exposure. This can lead to the formation of free radicals, lipid peroxides, and off-flavors. Antioxidants can be added to mitigate this issue.
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Protein Denaturation: Heat and dehydration can denature proteins, alterin… Read full answer