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Kinetic modeling of vegetable cooking at 100C.

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Relation http://ir.cftri.com/7821/
 
Title Kinetic modeling of vegetable cooking at 100C.
 
Creator Ramesh, M. N.
Sathyanarayana, K.
Girish, A. B.
 
Subject 23 Vegetables
03 Cooking-Recipes
 
Description 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.
 
Date 1996
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/7821/1/Journal%20of%20Texture%20Studies%2027%20%281996%29%20257-264.pdf
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..