Question

The point where the constant drying period changes to falling rate period is called _____

(a) Equilibrium moisture content

(b) Critical moisture content

(c) Critical humidity

(d) Bound moisture content

The question was asked during an interview.

I want to ask this question from Unit Operations in division Heat Transfer Equipment, Microwave Heating, Evaporation, Diffusion and Mass Transfer and Dehydration of Food Engineering

Answer 1

The correct option is (b) Critical moisture content

To explain: The point where the constant drying period changes to falling rate period is called Critical moisture content.