Food Freezing Principles: Freezing Point Depression, Plank's Freezing Equation & Cryogenic Freezing

• Total Solids Determination in Composite Ice Cream Cake:
• Product Composition & Standards:
• Ice cream mix formulated for an overrun of $90\%$ requires minimum $36\%$ Total Solids (fat, MSNF, sugars, stabilizers) to maintain structural air-cell stability.
• Chocolate cake layers contain $70 - 75\%$ Total Solids.
• For a composite dessert exhibiting $4\%\text{ w/w}$ protein and $90\%$ overrun, the combined weighted total solids content inherently exceeds $36\%\text{ w/w}$.
• Conclusion: More than 36% w/w (Option 3).

Correct option: (3) More than 36% wiw

• Thermal Energy Balance for Ice Melting:
• Sensible Heat Released by Cooling Water ($20^\circ\text{C} \rightarrow 0^\circ\text{C}$):

$$Q_{\text{released}} = m_w \times C_w \times \Delta T = 500\text{ g} \times 4.2\text{ J/(g}\cdot^\circ\text{C)} \times (20 - 0)^\circ\text{C} = 42,000\text{ J}$$

• Latent Heat Absorbed by Melting Ice ($0^\circ\text{C}$ ice $\rightarrow 0^\circ\text{C}$ water):

$$Q_{\text{absorbed}} = m_i \times L_f = m_i \times 336\text{ J/g}$$

• Conservation of Energy:

$$m_i \times 336 = 42,000 \implies m_i = \frac{42,000}{336} = 125\text{ g}$$

• Conclusion: 125 g (Option 2).

Correct option: (2) 1259

Analyzing the statements in relation to Drying fundamentals and type of dryers:

The correct option is Option 1: Both Statement | and Statement II are true.