Analysis of Parboiling Effects on Rice Rancidity:

• Assertion (A) is False: During parboiling, steaming and soaking cause lipid migration into the endosperm and disrupt cellular oil bodies. Although parboiling inactivates lipolytic enzymes (preventing hydrolytic rancidity), parboiled rice and parboiled bran develop oxidative rancidity and off-odors much faster than raw milled rice during extended storage.
• Reason (R) is True: High processing temperatures during the parboiling hydrothermal treatment decompose and destruct heat-sensitive natural antioxidants (such as tocopherols, tocotrienols, and gamma-oryzanol) present in the bran and germ, removing natural oxidation protection.

Design Characteristics of a Continuous Screw Press (Expeller):

• Statement (A) is Correct: The volumetric compression ratio ($CR$) of a screw press is defined as the volume displaced per worm revolution at the feed opening divided by the volume displaced per revolution at the discharge choke:
  $$CR = \frac{V_{\text{feed}}}{V_{\text{discharge}}}$$
• Statements (B), (C), and (D): To exert progressively increasing mechanical pressure on the oilseed cake and express oil through the cage barrel bars, the flight pitch and channel depth decrease from the feed end to the discharge choke while the root shaft diameter increases. Consequently, the volume displaced per revolution at the feed end is considerably greater than at the discharge end ($V_{\text{feed}} \gt V_{\text{discharge}}$).

Mandate and Role of APEDA:

• APEDA: Agricultural and Processed Food Products Export Development Authority was established by an Act of Parliament in 1985 under the Ministry of Commerce and Industry, Government of India. Its specific statutory mandate is the promotion, facilitation, and development of export and international trade of agricultural and processed food products.
• Other Agencies:
  AGMARK: Directorate of Marketing and Inspection (DMI) quality certification mark for domestic agricultural products.
  PFA: Prevention of Food Adulteration Act (1954), historic domestic food safety regulation.
  FSSAI: Food Safety and Standards Authority of India, regulating domestic food safety standards.

Working Dynamics of Falling Film Evaporators:

• Assertion (A) is True: Falling film evaporators are ideally suited for heat-sensitive, moderately viscous liquid foods (e.g., fruit juices, milk, sugar solutions) whose viscosity increases significantly during concentration, because they operate with small temperature differences and very low product residence times.
• Reason (R) is True: Unlike climbing/rising film evaporators that rely on vapor buoyancy and hydrodynamic drag to force liquid upward against gravity, falling film evaporators distribute feed uniformly at the top of vertical heat exchanger tubes, allowing the thin liquid film to flow smoothly downward aided purely by gravity.
• Explanation: Because downward gravitational flow does not depend on boiling vapor velocities or buoyancy forces, it reliably handles concentrates with increasing thickness and viscosity without risk of tube stagnation or fouling. Thus, Reason (R) correctly explains Assertion (A).