Question:medium

When moisture content of the food fall below critical moisture content the rate of drying slowly decreases until it approaches zero at equilibrium moisture content and is called as falling rate period : A. Non-hygroscopic food have single falling rate period B. Hygroscopic food have two or more falling rate period C. Surface temperature remain close to wet bulb temperature during falling rate period D. During falling rate period the water moves from interior of the food at the same rate as it evaporates from the surface. E. The size of food particle have impact on falling rate period.

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Understanding the characteristics of non-hygroscopic and hygroscopic foods helps in predicting their drying behavior during processing.
Updated On: May 26, 2026
  • A Only
  • B Only
  • A, B, C and E Only
  • A, C and D Only
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The Correct Option is C

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