FOOD PROCESSING AND PRESERVATION
HIGH PRESSURE PROCESSING
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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will have lower melting points
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will have more hydrogen atoms
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are more dense
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have more trans fatty acids
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Detailed explanation-1: -Fatty acid viscosity (thickness) and melting temperature increases with decreasing number of double bonds; therefore, monounsaturated fatty acids have a higher melting point than polyunsaturated fatty acids (more double bonds) and a lower melting point than saturated fatty acids (no double bonds).
Detailed explanation-2: -Unsaturated fatty acids will have lower melting points because of the physical shape of their structure. Unsaturated fatty acids will contain double bonds in their structure. These double bonds will create ‘kinks’, or bends, in the structure of the fatty acid.
Detailed explanation-3: -The poorer packing in oils makes London dispersion forces between the oil molecules weaker than between fat molecules. Less heat energy is needed to separate oil molecules, so oils have lower melting points than fats.
Detailed explanation-4: -Monounsaturated fat is typically considered to be slightly healthier than polyunsaturated. Oils like olive oil, canola oil and sunflower oil are made up of different percentages of primarily mono-and poly-unsaturated fats. This is why these oils are considered some of the healthiest options available today.