At triple point of water the values of temperature And... | Agrigyan

• FSSAI Preservative Standards for Sulphur Dioxide in Fruit Juices:
• Regulatory Thresholds:
• Under the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, Sulphur Dioxide (added as Potassium Metabisulphite, KMS) is permitted in ready-to-serve fruit juices up to a maximum limit of $70\text{ ppm}$ ($\text{mg/kg}$).
• Acts as an antioxidant and antimicrobial agent, inhibiting polyphenol oxidase browning and microbial fermentation.
• Conclusion: 70 ppm (Option 2).

Correct option: (2) 70

• High-Pressure Processing (HPP / Pascalization) Technology:
• Preservation Mechanics:
• Applies isostatic hydrostatic pressures ($100 - 800\text{ MPa}$) uniformly throughout food packages without thermal heat.
• Enzyme and Spoilage Inactivation: Inactivates vegetative spoilage cells and destabilizes enzymes.
• Retention of Sensory Qualities: Leaves covalent bonds unaffected, preserving small molecular weight vitamins, natural colors, textures, and volatile aroma profiles.
• Statement (B) is false: Bacterial endospores (e.g., Clostridium botulinum) resist high hydrostatic pressures at ambient temperatures unless combined with heat.
• Conclusion: (A), (C) only (Option 2).

Correct option: (2) (A), (C) only.

• Evaporator Selection for Viscous Tomato Puree:
• Rheological Considerations:
• Tomato puree is a highly viscous, non-Newtonian, heat-sensitive suspension with high particulate solids that foul tubular heat transfer walls.
• For small-to-medium batch concentration, steam-jacketed open kettles equipped with mechanical scraping agitators prevent burn-on fouling while processing thick slurries effectively.
• (Tubular falling or climbing film evaporators are unsuitable due to immediate tube plugging).
• Conclusion: Jacketed open kettle evaporator (Option 1).

Correct option: (1) Jacketed open kettle evaporator