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    Why do some food products have to be adjusted in high altitude? I am curious because just happen to notice it on the food labels and I've never seen that before.

    0  Views: 329 Answers: 1 Posted: 11 years ago

    1 Answer

      High altitude presents several challenges when preparing some foods. First, leavened products, using either yeast, baking powder, baking soda, egg whites or steam, rise more rapidly and often collapse. Second, foods such as vegetables and stews cooked with moist heat take much longer to prepare.


    Atmospheric (air) pressure is 14.7 pounds per square inch (psi) at sea level; at 5,000 ft altitude, it is 12.28 psi; and at 10,000 ft, 10.2 psi. The relationship is inverse: the higher the elevation, the lower the air pressure. At higher altitudes then, air pressure is less on both leavened products and the surface of boiling liquids.


    More info here> http://aces.nmsu.edu/pubs/_e/e-215/welcome.html


     



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