Question:
Heat sensitive liquid foods are commonly concentrated at low temperature in-----------.
Heat sensitive liquid foods are commonly concentrated at low temperature in-----------.
Show Hint
Vacuum concentration operates on the thermodynamic principle that boiling point drops as pressure decreases, protecting sensitive compounds from thermal damage.
Updated On: Jul 10, 2026
- Vacuum evaporators
- Film evaporators
- Kettle evaporators
- Flash evaporators
Show Solution
Verified By Collegedunia
The Correct Option is A
Solution and Explanation
Step 1: Understanding the Concept:
Concentration of liquid foods (such as milk and fruit juices) by boiling can cause thermal degradation of vitamins, pigments, and flavor compounds.
Lowering the operating pressure reduces the boiling point, allowing evaporation to occur at safer, lower temperatures.
Step 2: Detailed Explanation:
1. Under atmospheric pressure, water boils at \(100\ ^{\circ}\text{C}\), which can damage heat-sensitive liquid foods.
2. Vacuum evaporators operate at reduced pressure, lowering the boiling point of water to \(40\text{--}60\ ^{\circ}\text{C}\).
3. This allows rapid water removal while preventing thermal damage, retaining the nutritional value, color, and natural flavor profile of products like fruit juice concentrates.
Step 3: Final Answer:
Heat-sensitive liquid foods are concentrated at low temperatures in Vacuum evaporators.
Was this answer helpful?
0
0
Top ICAR AIEEA Food Science and Technology Questions
- What is the typical bond angle between hydrogen and oxygen atoms in a water molecule?
- Which conditions are favorable for the formation of acrylamide in foods?
Match List-I with List-II.
List-I (Chemical Compound) List-II (Source) (A) Inulin (I) Acacia tree (B) Sodium Alginate (II) Red algae (C) Gum arabica (III) Chicory root (D) Carrageenan (IV) Brown algae Choose the correct answer from the options given below.
- Arrange the following HACCP principles in the correct sequence as per their implementation:
(A). Conduct a hazard analysis
(B). Establish critical control points (CCPs)
(C). Establish corrective actions
(D). Establish monitoring procedures
(E). Establish verification procedures
(F). Establish record-keeping and documentation procedures
Choose the correct answer from the options given below: - Which of the following flavonoids is incorrectly grouped with its food source?
(A). Naringin-Citrus
(B). Quercetin-Onion
(C). Kaempferol-Broccoli
(D). Genistein-Berries
Choose the correct answer from the options given below:
View More Questions
Top ICAR AIEEA Food Processing Questions
- How does nitrite curing helps in meat preservation?
- Given below are two statements:
Statement (I): Xanthan is commonly produced by the use of Xanthomonas campestris on D-glucose
Statement (II): Xanthan is used in the food industry as a stabilizer, emulsifier, thickener, suspending agent, bodying, and foam enhancer
In light of the above statements, choose the most appropriate answer from the options given below. - Which of the following is a commonly used anti-foaming agents in the food industry?
- The use of ---------- as a flour modifier is proposed in order to permit the extrusion of the dough, in making uncooked pasta.
- Proprietary bread made from a mixture of wheat and rye which has been allowed to sprout, kiln dried and rolled, to this is added barely malt is----------.
View More Questions
Top ICAR AIEEA Questions
- Which of the following statements is false?
- Which of the following is an example of an inventory?
- According to Adam Smith, productivity gains could be brought about through .
- The supply curve for an artificially scarce good is .
- Which of the following would not be considered an opportunity cost of paid employment?
View More Questions