Matching the items of List I with List II for Storage environment and its interaction with stored product:

The correct combination is Option 2: (A) - (Il), (B) - (Ill), (C) - (IV), (B) - (1).

Correct option: (2) (A) - (Il), (B) - (Ill), (C) - (IV), (B) - (1)

• Thermal Efficiency of Convective Food Drying System:
• Energy Balance Analysis:
• Total energy input supplied to the drying system ($E_{\text{in}}$) = $40\text{ kW}$.
• Energy lost through system walls, exhaust, and uninsulated piping ($E_{\text{lost}}$) = $10\text{ kW}$.
• Net useful energy utilized for moisture evaporation and sensible product heating ($E_{\text{useful}}$):

$$E_{\text{useful}} = E_{\text{in}} - E_{\text{lost}} = 40\text{ kW} - 10\text{ kW} = 30\text{ kW}$$

• System Efficiency ($\eta$):

$$\eta = \frac{E_{\text{useful}}}{E_{\text{in}}} \times 100 = \frac{30\text{ kW}}{40\text{ kW}} \times 100 = 75\%$$

• Conclusion: System efficiency is 75% (Option 3).

Correct option: (3) 75%

• Statutory and Quality Certifications for Food Products in India:
• BIS (Bureau of Indian Standards): Operates the ISI mark certification, mandatory for packaged drinking water, milk powder, infant formulas, and food colors.
• AGMARK: Directorate of Marketing and Inspection certification under the Agricultural Produce (Grading and Marking) Act, governing quality grading for ghee, honey, spices, pulses, and edible oils.
• FSSAI (Food Safety and Standards Authority of India): Mandatory apex statutory licensing and safety regulatory framework for all food business operators in India.
• (D) '1s' is an invalid non-existent acronym.
• Conclusion: (A), (B) and (C) only (Option 2).

Correct option: (2) (A), (B) and (C) only,