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Chapter 14: Q14CQ (page 501)

Freeze-dried foods have been dehydrated in a vacuum. During the process, the food freezes and must be heated to facilitate dehydration. Explain both how the vacuum speeds up dehydration and why the food freezes as a result.

Short Answer

Expert verified

The vacuum increases the rate of dehydration by providing a low temperature and this results in the freezing of food.

Step by step solution

01

Explain how vacuum increases the rate of dehydration

Dehydration is the process in which water is lost from a body. In a vacuum condition, the pressure is very low. So, according to the ideal gas law, the temperature will also decrease with pressure as volume and the number of moles remain constant. As the temperature decreases, the water content will be removed. As a result, the rate of dehydration will be faster in a vacuum.

02

Explain why food freezes as a result of dehydration

The low temperature in the vacuum causes the food to freeze. As temperature decreases, the internal energy of the system decreases. Bonds are formed between molecules and the material will freeze.

So, the vacuum speeds up dehydration due to the low temperature and also results in the freezing of food.

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