FOOD TECHNOLOGY

Detailed explanation-1: -In chemistry, volatility is a material quality which describes how readily a substance vaporizes. At a given temperature and pressure, a substance with high volatility is more likely to exist as a vapour, while a substance with low volatility is more likely to be a liquid or solid.

Detailed explanation-2: -Volatile liquids have low boiling points. A liquid with a low boiling point will begin to boil faster than liquids with higher boiling points. Much less energy (in the form of heat) is required to break the intermolecular bonds of a volatile liquid than those of liquids having higher boiling points.

Detailed explanation-3: -Three key parts to evaporation are heat, atmospheric pressure (determines the percent humidity), and air movement. On a molecular level, there is no strict boundary between the liquid state and the vapor state.