Question

Statement 1: At _____ and _____of mercury, water is at triple point.

Statement 2: For drying of meat, the last few percentage of water is removed by _____

(a) -273 k, 76 mm, conventional methods of heating

(b) 273 k, 14.7 mm, non-conventional methods of heating

(c) 273 k, 14 mm, conventional methods of heating

(d) -273 k, 14 mm, non-conventional methods of heating

This question was posed to me in an internship interview.

The above asked question is from Principles of Food Preservation by Drying-1 in chapter Principles of Food Preservation by Canning and Drying and Principles of Food Concentrates of Food Engineering

Answer 1

The correct answer is (b) 273 k, 14.7 mm, non-conventional methods of heating

The explanation is: At 273 k and 14.7 mm of mercury, water is at the triple point. For drying of meat, the last few percentage of water is removed by non-conventional methods of heating.