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    Question

    The point at which dried products just become lumpy is

    known as:
    A Danger Point Correct Answer Incorrect Answer
    B Saturated Point Correct Answer Incorrect Answer
    C Critical Point Correct Answer Incorrect Answer
    D Safety Point Correct Answer Incorrect Answer

    Solution

    The critical point marks the moisture level where hygroscopic products (e.g., powdered milk) begin to clump due to moisture absorption, affecting flowability. 

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