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ALPHABETICAL DIET

 ALPHABETICAL DIET Alphabetical diet is one in which one's take one letter diet for 26 days regularly. It starts from A and end in Z. It is basically a cooking and eating challenge and allows a variety of diet in every day life. It is not a weight loss plan. Here we discuss food and drinks available in Pakistan. LETTER 'A' APPLES Pakistan is the 10th largest apple producing country globally. The popular varities included Granny Smith, Golden Delicious, KallaKaku, Pink Lady and Red Delicious. Apples contain pectin, a natural fibre found in plants.It has a cholesterol lowering effect. Apples are low on the glycaemic index (GI) prevents diabetes. Apples are rich in polyphenols ' querctin' lower risk of hearth diseases and respiratory problems.  APRICOTS The apricot's native region is Central Asia. It is a fruit with a firm exterior and a soft interior that is smaller than a peach but looks remarkably similar. Apricots are a great food for supporting eye health sinc...
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HYDROGENATION

  

HYDROGENATION

Hydrogenation is a reaction of three component: oil, hydrogen and catalyst. the hydrogen gas must be dissolved in the liquid oil before it can diffuse through the liquid to the solid catalyst surface. Each absorbed unsaturated fatty acids can then react with a hydrogen atom to complete the saturation of the double bond, shift it to a new position, or twist it to a higher melting trans-form. Oil  is hydrogenated for two reasons:

  • One reason is to change the naturally occurring fats and oil into the physical form with the consistency and handling characteristics with required functionality. Hydrogenated edible fats and oil products can be prepared with creaming properties, frying stability, sharp melting points and the other functional characteristics desired for specific application.
  • The second reason  for hydrogenation is to increase oxidative stability. Flavor stability is necessary to maintain product acceptability for prolonged periods after processing and packaging and for use as an ingredient in a finished product. 
Hydrogenation, like most other chemical reactions, proceeds at a faster rate with increased temperature while decreased the solubility of hydrogen gas in liquid oil and increase the reaction rate until an optimum is reached. At this point, cooling of the reaction mixture is required to continue hydrogenation. The optimum temperature varies for different product, but most oil probably reached their maximum temperature at 450-500F (230-260C). Most edible fats and oil hydrogenations are performed at hydrogen pressures ranging from 0.7-0.4 bar (10-60 psig). At low pressures, the hydrogen gas dissolved in the oil does not cover the catalyst surface, while at high pressure hydrogen is readily available for saturation of double bonds. 


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