Question

Microwave heating is good for puffed products. Why?

(a) The rate of heat transfer is less than the rate of moisture loss

(b) The heat transfer in these food items takes place so fast that instead of shrinking of the food items due to loss of moisture content, they stay intact and hence puffed

(c) None of the mentioned

(d) All of the mentioned

I got this question in an online interview.

Question is taken from Unit Operations in portion Heat Transfer Equipment, Microwave Heating, Evaporation, Diffusion and Mass Transfer and Dehydration of Food Engineering

Answer 1

Right option is (b) The heat transfer in these food items takes place so fast that instead of shrinking of the food items due to loss of moisture content, they stay intact and hence puffed

Easy explanation: The heat transfer in these food items takes place so fast that instead of shrinking of the food items due to loss of moisture content, they stay intact and hence puffed.