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Kinetic modeling of vegetable cooking at 100C.

Ramesh, M. N. and Sathyanarayana, K. and Girish, A. B. (1996) Kinetic modeling of vegetable cooking at 100C. Journal of Texture Studies, 27 (3). 257-264, 24 ref..

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Kinetics of cooking green peas, carrot, radish and knolkol were determined from the compression force ratio of the vegetables before and after cooking. The kinetics of rice and potato cooking, both starchy products were found to be suitable in explaining the kinetics of cooking vegetables. The degree of cooking was correlated to cooking time and the reaction rate constant, K, value was determined for four vegetables. With this K value the degree of cooking at various other cooking times was predicted. The R2 value and standard error rate of estimate were determined.

Item Type: Article
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: 27 Feb 2018 09:03
Last Modified: 27 Feb 2018 09:03
URI: http://ir.cftri.com/id/eprint/7821

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