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Topic: Why does increasing cooking temperature cause a loss in foods' iodine content?  (Read 1162 times)

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Offline Hiroshoa

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Why does increasing cooking temperature cause a loss in foods' iodine content?
« on: April 10, 2022, 02:10:07 AM »
Why does an increase in cooking temperature cause a loss in the iodine content of food? I would really appreciate if anyone could provide me with the scientific reasoning (or an article with the scientific reasoning) on why does food lose its iodine content when the cooking temperature increases
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Offline Borek

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Re: Why does increasing cooking temperature cause a loss in foods' iodine content?
« Reply #1 on: April 10, 2022, 03:20:23 AM »
Iodine is what we call a good leaving group - whenever any compound it contains decomposes, iodine is lost first. Then, iodine is volatile - easily becomes gaseous. The higher the temperature, the easier both processes are, thermodynamics 101.
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