During evaporation of edible solutions, the BPR-boiling point rise should be _____ and the foaming and scale formation should be _____

During evaporation of edible solutions, the BPR-boiling point rise sh

1.	During evaporation of edible solutions, the BPR-boiling point rise should be _____ and the foaming and scale formation should be _____
A.	Low, minimum
B.	High, maximum
C.	Low, maximum
D.	High, minimum
Answer» B. High, maximum

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At a food processing industry, the steam was re-compressed and a small amount of steam at high pressures and temperatures was sent into the next evaporation chamber in a multiple effect evaporator. Which of the following is true with respect to the above sentences?
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During evaporation of edible solutions, the BPR-boiling point rise should be _____ and the foaming and scale formation should be _____
Statement 1: Evaporation is considered a mass and heat transfer operation.Statement 2: After evaporation, solids are left behind.

During evaporation of edible solutions, the BPR-boiling point rise should be _ and the foaming and scale formation should be _

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