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What are the key parameters of rate of generation of supersaturation?

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in Food Processing Unit Operations by (110k points)
What are the key parameters of rate of generation of supersaturation?

(a) Cooling and addition rate

(b) Evaporation and addition rate

(c) Cooling and evaporation

(d) Cooling, evaporation or addition rate

The question was asked in an interview.

Query is from Crystallizers in chapter Crystallization of Food Processing Unit Operations

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The correct choice is (a) Cooling and addition rate

To explain I would say: This is a low temperature distillation method which allows for separation of nonvolatile, water immiscible substances at temperatures below boiling point of individual constituents. This preserves components that will be disrupted at high temperatures.

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