What food processing technique may remove significant amounts of thiamin?

Answer;

-Drying with sulfur dioxide

Explanation;

-Thiamin also known as Vitamin B1 is one of the water-soluble B vitamins. Thiamin is naturally present in some foods, added to some food products, and available as a dietary supplement. This vitamin plays a critical role in energy metabolism and, therefore, in the growth, development, and function of cells.

-Heating foods containing thiamin can reduce their thiamin content. For example, bread has 20%–30% less thiamin than its raw ingredients, and pasteurization reduces thiamin content.  Because Thiamin dissolves in water, a significant amount of the vitamin is lost when cooking water is thrown out. Processing also alters thiamin levels in foods.

i have to report this, it doesn't relate to biology

i am positive it is c. condensing but i may be wrong