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How does latent heat affect cooking?

Last updated date: 08th Aug 2024
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Hint: Latent heat is defined as the energy released or absorbed by the substance during a change in the physical state without the change in the temperature. In general, it is expressed as the amount of heat per unit mass of the substance changing the state.

Mostly the food should be cooked at a temperature of $75^\circ C$ or hotter. When the food is cooked, it should be kept hotter than $60^\circ C$ and be eaten promptly or else cooled, covered and, must be stored in the fridge. Usually, some people are more at risk of food poisoning.

At the higher pressures, the boiling point will be high which makes it easier to cook at a very high temperature. Thus, the latent heat in the water of the food material keeps the interior from heating up quickly and the water vapor surrounds the outside of the food and thus makes it cook more slowly. In the case of deep-frying, the water vapor layer keeps the oil out of the food and thus the food does not get oily. But if the oil is not hot, the water vapor layer does not form and the food may become soggy with oil.

Whenever a pressure cooker is used, only a small part of the water can vaporize as the space of the pot reaches the saturated steam status very soon.

Note:
• Latent heat depends on the strength of its molecular forces.
• The higher the mass, the higher the latent heat is required.
Formula for latent heat: $L = \dfrac{Q}{m}$
where, L - Specific latent heat of a substance
Q - Energy released or absorbed during phase change
m - mass