Question

Which of the following is not the reason for the concentration of food liquids?

(a) reduce the cost of drying

(b) induce crystallization

(c) reduce costs for storage and transportation

(d) increase water activity in order to increase microbiological and chemical

The question was asked during an online interview.

My doubt stems from Evaporator topic in section Building Blocks of Dairy Processing of Dairy Engineering

Answer 1

Correct choice is (d) increase water activity in order to increase microbiological and chemical

The best explanation: There are several reasons for concentrating food liquids, e.g. to reduce the cost of drying, induce crystallization, reduce costs for storage and transportation, reduce water activity in order to increase microbiological and chemical stability and to recover by-products from waste streams.