One Disadvantage of Using Partial Hydrogenation in the Food Industry

question 79

Multiple Choice

One disadvantage of using partial hydrogenation in the food industry is that

• A) the shelf life of the oils is not as long.
• B) trans fats are formed during the process.
• C) the oils tend to become rancid and have foul odors.
• D) the oils cost more than animal fats.

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Definitions:

Activity-Based Costing

A method of cost accounting that assigns costs to products or services based on the resources they consume.

Manufacturing Overhead

The indirect costs associated with manufacturing, such as utilities, maintenance, and salaries not directly involved in production.

Time-Driven

Refers to activities or processes whose scheduling or execution is strictly influenced by the passage of time.

Total Minutes

The complete count of minutes accumulated across a specified timeframe, often used in time tracking or productivity analysis.