Question

What happens to the drying rate when it reaches critical moisture content?

(a) Declines

(b) Increases gradually

(c) Stops

(d) Becomes constant

I have been asked this question in an interview.

I need to ask this question from Drying Rate topic in portion Drying of Food Processing Unit Operations

Answer 1

The correct answer is (a) Declines

The explanation: The critical moisture content is defined as the average material moisture content at which the drying rate begins to decrease. The point that shifts to the Declining drying period from Constant drying period is known as critical moisture content