Question:
The falling-rate period is usually the longest part of which operation?
The falling-rate period is usually the longest part of which operation?
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Food drying is mostly controlled by internal diffusion in the falling-rate period, making it the longest drying phase.
Updated On: Sep 15, 2026
- Drying
- Evaporation
- Fermentation
- Sterilisation
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The Correct Option is A
Solution and Explanation
Step 1: Understanding the Concept:
In convective drying of solid foods, the removal of bound moisture is governed by internal mass transfer resistance.
Step 2: Detailed Explanation:
Once moisture content drops below the critical moisture content ($X_c$), surface free water is depleted and internal liquid/vapor diffusion becomes rate-limiting.
This falling-rate period continues until equilibrium moisture content is approached and typically occupies the vast majority of the total drying cycle duration.
Step 3: Final Answer:
Therefore, the falling-rate period is usually the longest part of drying.
In convective drying of solid foods, the removal of bound moisture is governed by internal mass transfer resistance.
Step 2: Detailed Explanation:
Once moisture content drops below the critical moisture content ($X_c$), surface free water is depleted and internal liquid/vapor diffusion becomes rate-limiting.
This falling-rate period continues until equilibrium moisture content is approached and typically occupies the vast majority of the total drying cycle duration.
Step 3: Final Answer:
Therefore, the falling-rate period is usually the longest part of drying.
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