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Which of the following is NOT an important criteria for crystal formation?

(a) Caking characteristics of the crystal

(b) Moisture content

(c) Shape

(d) None of the mentioned

This question was addressed to me in an interview.

Query is from Unit Operations topic in chapter Equilibrium Stage Operations, Unit Operations – Extraction, Crystallization and Filteration of Food Engineering

1 Answer

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Best answer
The correct answer is (d) None of the mentioned

For explanation: All the mentioned factors are important criteria for the formation of crystals.

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