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- Why are food frozen at a temperature below 0°C?For a drying process which of the following is NOT correct? A- the moisture content of foods during the constant drying rate period decrease with time B- the moisture content of foods suring the falling drying rate period decrease with time C- the moisture removal rate during the constant drying rate period decrease with time D- the moisture removal rate during the falling drying rate period decreases with timeE Why do the leaf disks in the baking soda solution (treatment) begin to float?