Elaborate the principle and working of spray drier.

Elaborate on the baking process carried out in food industry.

Explain the physiochemical changes happening during frying process.

Explain different types of frying and its importance in food industry.

What are the different methods available for measuring the moisture content of the given food?

Distinguish between Kick’s law and Rittinger’s law of size reduction.

Explain the construction, working of a homogenizer and its application in size reduction.

What is meant by LTLT pasteurization and how are they done?

Diagrammatically explain different cleaning methods in the presence of moisture for food processing.