Which of the following food preservation technique is mainly used to decrease the moisture content of the food?

Pasteurization

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Sterlization

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Dessication/ Drying

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None of the above

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Solution

The correct option is D Dessication/ Drying
Desiccation is also known as drying or dehydration. This is an ancient technique of food preservation in which food is dried thus initiating the growth of bacteria, yeast and moulds through the removal of water.

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Which of the following is a method that preserves food by the removal of moisture content?

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