Benders'dictionary of nutrition and food technology

160drupe Botanical term for a fleshy fruit with a single stone enclosingthe seed that does not split along defined lines to liberate theseed, e.g. apricot, cherry, date, mango, olive, peach, plum.DRV Dietary Reference Values. See reference intakes.dry–blanch–dry process A method of drying fruit so as to retainthe colour and flavour; it is faster than drying in the sun and preservesflavour and colour better than hot air drying. The materialis dried to 50% water at about 82 °C, blanched for a fewminutes, then dried at 68 °C over a period of 6–24 h to 15–20%water content.dryeration A method used for drying cereal grains which involvesan initial drying stage, using heated air, followed by a holdingperiod and final drying in ambient air; relieves the stresses set upin the grain during the initial drying and reduces its brittlenesscompared with grain dried by conventional methods.dry frying Frying without the use of fat by using an antistick agent(silicone or a vegetable extract).dry ice Solid carbon dioxide, used to refrigerate foodstuffs intransit and for carbonation of liquids. It sublimes from the solidto a gas (without liquefying) at −79 °C.drying agents Hygroscopic compounds used to absorb moistureand maintain a low humidity environment.drying, azeotropic A method of drying food by adding a solventthat forms a low-boiling-point mixture (azeotrope) with water,which can be removed under vacuum.drying oil Any highly unsaturated oil that absorbs oxygen and,when in thin films, polymerises to form a skin. Linseed and tungoil are examples of drying oils used in paints and in the manufactureof linoleum, etc. Nutritionally they are similar to edibleoils, but toxic when polymerised.See also iodine number.dry weight basis (dwb) The composition of a wet food based onthe mass of dry solids it contains.DSC See differential scanning calorimetery.DTA See differential thermal analysis.Dublin Bay prawn Scampi or Norway lobster; a shellfish.Nephrops norvegicus. See lobster.du Bois formula A formula for calculating body surface area.duck Water fowl, Anas spp.; wild duck is mallard (A.platyrhynchos).Composition/100 g: (edible portion 34%) water 74 g, 553 kJ(132 kcal), protein 18.3 g, fat 5.9 g (of which 50% saturated, 33%mono-unsaturated, 17% polyunsaturated), cholesterol 77 mg,carbohydrate 0 g, ash 1.1 g, Ca 11 mg, Fe 2.4 mg, Mg 19 mg, P203 mg, K 271 mg, Na 74 mg, Zn 1.9 mg, Cu 0.3 mg, Se 13.9 µg,