Record Details

Biphasic model for the kinetics of vegetable cooking at 100C

IR@CSIR-CFTRI

View Archive Info
 
 
Field Value
 
Relation http://ir.cftri.com/3205/
JFE-05-98
 
Title Biphasic model for the kinetics of vegetable cooking at 100C
 
Creator Ramesh, M. N.
Sathyanarayana, K.
Girish, A. B.
 
Subject 23 Vegetables
14 Physical properties
 
Description 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.
 
Date 1998
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/3205/1/Jl_of_Food_engg_35%281998%29127-133.pdf
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..