The question describes a drying method that utilizes heat and subsequent vacuum application. This vacuum creates a significant pressure difference between the internal structure of the material and the external environment, facilitating faster drying. The method may also involve steaming in combination with vacuuming.
Understanding Puff Drying Mechanism
Puff drying is a specialized drying technique that matches this description. It works by exposing the material to heat and then rapidly reducing the ambient pressure using a vacuum. This pressure drop causes the moisture within the material to vaporize quickly, leading to an expansion or 'puffing' effect. This process enhances the removal of moisture.
- Heat Application: Provides energy for moisture vaporization.
- Vacuum Application: Lowers the boiling point of water and increases the pressure gradient, accelerating moisture removal.
- Steaming: Can be used in conjunction with vacuum to further aid the drying process in some variations.
This specific combination of heat and vacuum to manipulate pressure difference is characteristic of puff drying, distinguishing it from simpler methods like cabinet or hot air oven drying which primarily rely on convection and conduction with ambient pressure.
Why Other Options Are Less Suitable
- Cabinet drying and Hot air oven drying primarily use hot air circulation and do not typically rely on creating a significant pressure difference via vacuum for the core drying mechanism.
- Fluidized bed drying uses a stream of hot gas to lift and agitate the material, enhancing heat and mass transfer, but the defining feature isn't the vacuum-induced pressure difference described.
Therefore, the drying type described, emphasizing heat, vacuum, and resultant pressure difference, is puff drying.
Similar Questions
- A flipper defect can indicate :
- Which can spoilage type shows can swelling with sour or cheesy odour ?
- What is the primary purpose of cleaning before disinfection in food processing ?
A. To add flavour to food surface
B. To remove visible soil that shield microorganisms
C. To increase temperature
D. To reduce initial load of microorganisms
E. To add odour
Choose the correct answer from the options given below : - What is the standard contact time required for most chemical sanitizers to achieve microbial reduction ?
- In Clean-In-Place (CIP) system what is the typical sequence after alkali cleaning :
- Flat sour in canned food is caused by :
- __________ is the dehydration that may accompany the freezing process.
- __________ is a raw sugar with 99% Impurities and most of the by-product of sugar crystal formation (molasses) is removed.
- Calculate $F_0$-value for Clostridium botulinum provided the $D_{10}$ value at $121^{\circ}C$ is 0.23 minutes, assume a 12D process :
- In sensory testing procedure, which one is not categorized under 'Hedonic test' :
Important Questions from Mixed Topic (CUET PG)
- Kalpsutra, the illustrated canonical text is from:-
- The Harappan city almost exclusively devoted to craft production was-:
- Mohandas Karamchand Gandhi launched quit India movement after the failure of:-
- The "Objectives Resolution" was introduced in constituent assembly by:-
- Who among the following was not a member of the constituent assembly:-
