Which of the following is best suited for evaporating tomato... | 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.

• Thermodynamic Triple Point of Pure Water:
• Equilibrium State:
• The unique thermodynamic state where solid ice, liquid water, and water vapor coexist in simultaneous thermodynamic equilibrium.
• Exact Physical Constants:
• Temperature: $0.01^\circ\text{C}$ ($273.16\text{ K}$ or $32.018^\circ\text{F}$).
• Pressure: $611.657\text{ Pascals}$ ($6.11657\text{ mbar}$ or $4.587\text{ mmHg}$).
• Fundamental baseline reference for lyophilization (freeze drying) cycles in food engineering.
• Conclusion: Temperature: 0.01°C; Pressure: 611.657 pascals (Option 1).

Correct option: (1) Temperature: 0.01°C; Pressure: 611.657 pascals