View Unit : Principles of the dehydration process in food technology

Unit

Unit Reference Number

A/502/7426

Qualification Framework

QCF

Title

Principles of the dehydration process in food technology

Unit Level

Level 3

Unit Sub Level

None

Guided Learning Hours

Unit Credit Value

Date of Withdrawal

SSAs

4.2 Manufacturing Technologies

Unit Grading Structure

Pass

Assessment Guidance

This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of dehydration in food technology. It can be assessed on or off the job.

The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.

The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.

View Unit's Qualifications

Learning Outcomes and Assessment Criteria

Learning Outcome - The learner will:		Assessment Criterion - The learner can:
1	Understand the physical effects of dehydration in food technology	1.1	Define dehydration
		1.2	Explain the physical effects of dehydration in foods including: water loss weight and bulk reduction the concentration of solutes in specific areas case hardening
		1.3	Explain the effect of dehydration on microbial growth and reproduction
		1.4	Explain what the term Water Activity (aw) in food means, and which types of organisms grow at particular aw ranges.
2	Understand the chemical and nutritional affects of dehydration in food technology	2.1	Explain how osmotic effects can reduce aw in foods like jams and salted foods
		2.2	Diagnose why chemically bound water cannot be easily removed from foods
		2.3	Explain what the nutritional and quality effects of dehydration are including: vitamin degradation acceleration of oxidative rancidity changes in shape, colour, texture
		2.4	Explain why blanching may be necessary in certain products prior to dehydration including: enzymic reactions non-enzymic reactions (Maillard)
3	Understand dehydration processes and economics in food technology	3.1	Explain the characteristics and how the Sun-drying process is carried out
		3.2	Identify the equipment used in the process
		3.3	Explain the characteristics of, and how warm-air driers dehydrate foods to include: kiln driers tunnel driers fluidised bed driers
		3.4	Identify the equipment used in the process
		3.5	Explain the characteristics of, and how Roller or Drum driers and Spray driers dehydrate liquid foods
		3.6	Identify the equipment used in the process
		3.7	Explain the characteristics of, and how Freeze drying and Accelerated freeze drying processes work
		3.8	Identify the equipment used in the processes
		3.9	Summarise the economical and food advantages of dehydration methods in the market success of convenience foods

Equivalent Units

There are no equivalences to display.