Question

What are conditions to achieve maximum retention of volatile constituents?

(a) Short residence time and low pressure

(b) Short residence time and high pressure

(c) Long residence time and low pressure

(d) Long residence time and high pressure

This question was posed to me in an international level competition.

Asked question is from Evaporation of Heat Sensitive Materials topic in chapter Evaporation of Food Processing Unit Operations

Answer 1

Right answer is (a) Short residence time and low pressure

The best I can explain: Under short residence time, the contact between product and evaporator is less and under the low pressure, the boiling point is also reduced therefore volatile components are retained in the product.