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Biphasic model for the kinetics of vegetable cooking at 100C

Ramesh, M. N. and Sathyanarayana, K. and Girish, A. B. (1998) Biphasic model for the kinetics of vegetable cooking at 100C. Journal of Food Engineering, 35 (1). 127-133, 14 ref..

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Abstract

The hiphasic model was applied for determining the time domains in which the two reaction rate constant operate. The point qf changeover was determined at which the slopes of the two reaction rate constants intersect. These changeover- points were at 6, 8 and 10 min qf cooking at 98 k 2 C, for green peas, carrot and knol-khol respectively. It was interesting to note that radish did not have any changeover point, These observations also confirmed the findings of earlier work, that there are two substrates S, and SJ which provide skeletal r&dity to the vegetables. These findings are important to decide the operating parameters in the blanching of vegetables as preprocessing.

Item Type: Article
Uncontrolled Keywords: cooking of vegetables texture kinetics
Subjects: 600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 08 Food technology > 14 Physical properties
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 04 Aug 2008 10:05
Last Modified: 28 Dec 2011 09:43
URI: http://ir.cftri.com/id/eprint/3205

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