• 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

• 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

• 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