Question Bank • QB_APE_EXP_075 NAT • 2 Marks

Section 6: Agricultural Process Engineering

Evaporation and Drying

Subtopic: Osmotic dehydration and freeze drying

Question Statement:

In freeze drying (lyophilization) of food, ice sublimates directly into water vapor at pressures below the triple point of water. The triple point pressure of pure water is approximately $611.65\text{ Pa}$. Calculate this triple point pressure in $\text{kPa}$.

Answer Key:

0.612

Step-by-Step Solution & Explanation

$P = \frac{611.65\text{ Pa}}{1000} \approx 0.61165\text{ kPa}$
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