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Are size reduction results in loss of volatiles in heat sensitive foods?

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in Food Processing Unit Operations by (110k points)
Are size reduction results in loss of volatiles in heat sensitive foods?

(a) True

(b) False

The question was asked in examination.

My doubt is from Size Reduction topic in portion Size Reduction of Food Processing Unit Operations

1 Answer

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Right option is (a) True

Easiest explanation: Size reduction causes loss of volatiles in heat sensitive foods like spices. In wheat milling, the proteins, vitamins and minerals and other important food components are lost due to separation of the bran and aleurone layer.

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