NUTRITION
LIPIDS
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
Temperature at which fatty acids begin to break apart and produce smoke
|
|
flash point
|
|
|
melting point
|
|
|
smoke point
|
|
|
boiling point
|
Explanation:
Detailed explanation-1: -The smoke points of common dietary fats range from as low as 300°F all the way up to nearly 500°F. Factors that contribute to these differences include sedimentation (solids left over from processing) and free fatty acid (FFA) content [*].
Detailed explanation-2: -"The smoke point is the temperature at which these fatty acids begin to break down under heat, as they are vaporized and react with oxygen in the air.” In other words, when the fats in the oils are, well, oxidized.
There is 1 question to complete.