तरल भोजन को सांद्रित करने वाला एक बाष्पीकरणकर्ता (evaporator)... | Agrigyan

In size reduction and comminution theory:
Three classical laws govern the energy required for crushing and grinding:

• Rittinger's Law (D): Energy is proportional to new surface area created (valid for fine grinding).
• Kick's Law (B): Energy is proportional to the reduction ratio (valid for coarse crushing).
• Bond's Law (A): Energy is inversely proportional to the square root of product particle size (intermediate size reduction).
  In contrast, Henderson's equation (C) describes the equilibrium moisture content (EMC) isotherms of agricultural grains during drying, NOT size reduction energy.

Furfural (\(\text{C}_5\text{H}_4\text{O}_2\)) is an important industrial aromatic aldehyde manufactured commercially from agricultural and agro-industrial residues rich in pentosans (hemicellulose), particularly sugarcane bagasse, oat hulls, corncobs, and rice husks:
Dilute acid hydrolysis converts the pentosan fraction of bagasse into xylose, which is subsequently dehydrated into furfural, widely used as a solvent in petroleum refining and raw material for furan resins.

In pulse milling technology:

• Statement (I) is correct: The CFTRI (Central Food Technological Research Institute, Mysuru) method of dal milling is an advanced dry milling process that completely eliminates the traditional use of edible oils (such as linseed or mustard oil) for seed coat loosening. Instead, it utilizes pre-conditioning through hot-air heating followed by controlled moisture tempering to weaken the gum bond between the seed coat and cotyledons.
• Statement (II) is incorrect: Traditionally, wet-milled dhal is acknowledged to have better culinary taste, flavor, and texture upon cooking due to fermentation during soaking, whereas dry-milled dhal has superior storage stability and higher milling recovery but is not considered superior in taste.