Question

Q.5
Which of the following is NOT an important criteria for crystal formation?
a) Caking characteristics of the crystal
b) Moisture content
c) Shape
d) None of the mentioned​

Answer 1

option c is the correct.

Answer 2

d) None of the mentioned is the correct answer.

• Crystallization in food is defined as process of purification or separation, where mass is transferred from liquid solution to solid crystal.
• Example of components that undergo crystallization are water and honey.
• For crystallization, the solvent is dissolved at high temperature. After dissolving, it is cooled, which helps in formation of crystals.