• Thermal Vapour Compression in Food Processing:
• Thermal Vapour Compression (TVC) uses a steam ejector (thermocompressor) to entrain and compress low-pressure vapor boiled off from the liquid and recycle it as heating steam.
• TVC is universally employed in energy-efficient Evaporators (multiple-effect evaporators in dairy and juice concentration) to dramatically reduce steam consumption.
• It is not applicable in mechanical homogenizers, pasteurizers, or blanchers.
• Conclusion: TVC is used in (A) only (Option 4).

Correct option: (4) (A) only,

• Drying Kinetics and Equipment in Agricultural Processing:
• Statement (I): Majority of the drying of agricultural produce fall under falling rate regime. $\implies$ Correct.
• Cereal grains, pulses, and oilseeds dry almost entirely in the falling-rate drying period, where internal moisture diffusion governs drying rate rather than surface evaporation.
• Statement (II): Spray dryers are commonly used for liquid foods. $\implies$ Correct.
• Spray drying atomizes liquid feeds (milk, coffee, fruit purees) into a hot gas stream to produce dry powders in seconds.
• Conclusion: Both Statement (I) and Statement (II) are correct (Option 1).

Correct option: (1) Both Statement (I) and Statement (I) are correct

• Glazing in Rice (Paddy) Milling:
• Glazing is a finishing process in polished rice production where milled rice grains are treated with a mixture of glucose and talc or paraffin in a glazing drum to impart a glossy, translucent sheen and protect against insect attack.
• Glazing is exclusively associated with Paddy (Rice) processing.
• Conclusion: Related to Paddy (Option 1).

Correct option: (1) Paddy