Step 1: Understanding the Concept:
Evaluating the physical principles of food preservation methods like freezing and freeze drying is essential for proper process design.
Freeze drying (lyophilization) is a high-quality dehydration process, whereas freezing is a low-temperature storage preservation method.
Step 2: Detailed Explation:
Let us alyze both statements independently:
- Assertion (A): In freeze drying, the food is first frozen, and then placed under a vacuum.
Under low pressure, heat is applied to sublime ice crystals directly into water vapor, bypassing the liquid phase.
This sublimation process preserves the structural integrity, nutritiol value, and flavor profile of the food.
Thus, Assertion (A) is chemically and physically true.
- Reason (R): Freezing is a preservation method that operates by lowering the temperature of the food, typically below \(-18^\circ\text{C}\).
This low temperature slows chemical reactions and stops microbial growth by freezing free water into ice.
The description in Reason (R)—"subjected to elevated temperature for a definite period of time"—defines thermal sterilization or canning, not freezing.
Therefore, Reason (R) is completely false.
Step 3: Fil Answer:
The Assertion is true, but the Reason is false because freezing does not involve elevated temperatures.
Hence, the correct option is (C).