June 20, 2024, 01:38:30 AM
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Topic: Why does increasing cooking temperature cause a loss in foods' iodine content?  (Read 1023 times)

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Offline Hiroshoa

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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

Offline Borek

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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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