Allied & ICAR Exam Bank • ALLIED_0701 MCQ • 1 Mark

Section 7: Dairy and Food Engineering

Heat and Mass Transfer in Food Processing

Subtopic: Heat and Mass Transfer in Food Processing

Question Statement:

Boiling Point Elevation (BPE) of concentrated milk in an evaporator is caused by:

Options:

  • (A) Dissolved solutes (lactose and mineral salts) lowering the vapor pressure of the solution according to Raoult's law
  • (B) Fat globules floating on the surface
  • (C) Air bubbles trapped in milk
  • (D) Presence of casein micelles only

Answer Key:

A

Step-by-Step Solution & Explanation

Colligative properties dictate that non-volatile dissolved solutes depress vapor pressure, raising the boiling point above that of pure water at the same pressure.
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