Crystallization in food processing MCQ
Crystallisation is best defined as:
Which condition is essential for crystallisation to occur?
In food processing, crystallisation is used in the production of:
Which of the following does not affect crystal growth significantly?
Which step initiates the crystallisation process?
What happens to the size of crystals if the solution is cooled very rapidly?
In chocolate processing, crystallisation of which component is critical during tempering?
The purity of crystals obtained can be improved by:
Crystallisation in honey is mainly due to:
In sugar crystallisation, why is seeding often used during industrial processing?
