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The behavior of biscuits in a refrigerator is a fascinating application of thermodynamics. Option A (Cold temperature hardens sugar) is incorrect — while cold can affect sugar crystallization, the primary reason biscuits become crispy in a refrigerator is related to moisture removal, not sugar hardening. Sugar chemistry alone does not explain the crispiness phenomenon. Option B (Moisture is absorbed and taken out in dry form) is CORRECT — the image states: मीठी बिस्कुट को फ्रिज के अन्दर रखने पर वह कुरकुरे हो जाते हैं, क्योंकि — आर्द्रता अवशोषित होकर द्रव रूप में बाहर निकाल दी जाती है. Soft or soggy biscuits contain moisture. When placed in a refrigerator, the cold, dry air inside absorbs this moisture from the biscuits. The moisture is then collected as condensation and drained. With the moisture removed, the biscuits become dry and crispy again. This is the same principle by which a refrigerator acts as a dehumidifier. Option C (Refrigerator adds preservatives) is incorrect — refrigerators do not add any chemical preservatives to food. They simply lower temperature to slow bacterial and enzymatic activity. Option D (Cold air makes biscuit porous) is incorrect — cold air does not create porosity in biscuits. The porosity in biscuits comes from the baking process, not from refrigeration.
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Heat is a form of energy that transfers between objects or systems due to a temperature difference, moving from a hotter body to a cooler one until thermal equilibrium is reached.
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