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Determination of degree of cooking of vegetables by compression testing.

Ramesh, M. N. and Sathyanarayana, K. and Girish, A. B. (1997) Determination of degree of cooking of vegetables by compression testing. Journal of Food Science and Technology, 34 (3). 218-221, 13 ref.. ISSN 0022-1155

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Abstract

Degrees of cooking of green peas, carrots, radishes and knol-khol were determined in terms of relative hardness. The mean peak compression force values at various cooking time intervals were determined using and INSTRON-Universal Testing Machine (Model 4301). The peak compression force was correlated with the cooking time by developing curvilinear regression analysis. To reduce the effect of absolute values, the peak compression force was converted into dimensionless numbers as relative hardness and was correlated with the cooking times. Finally, empirical equations for degree of cooking were evolved in terms of relative hardness. The coefficients of fit were determined, using R2 and mean modulus (P) values were found in the range of 0.988 to 1 and 5 to 8, respectively.

Item Type: Article
Uncontrolled Keywords: COOKING-; FIRMNESS-; PROCESSING-THERMAL; SENSORY-PROPERTIES; VEGETABLES-
Subjects: 600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 08 Food technology > 03 Cooking-Recipes
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Jun 2017 07:09
Last Modified: 25 Sep 2018 10:36
URI: http://ir.cftri.com/id/eprint/3730

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