کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4565509 | 1330977 | 2007 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Kinetics studies of some physico-chemical substances during roasting and preparation of beverage made by Cassia occidentalis seeds
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Cassia occidentalis seeds are commonly used in West of Africa to prepare a beverage which serves as a substitute for coffee. A study was carried out to investigate the effect of roasting conditions on some organic compounds in the seeds and to determine the extraction rate of some physico-chemical constituents into an aqueous infusion. With the exception of phytate, the results showed that roasting significantly decreased (P⩽0.05) the level of the chemical parameters measured (proteins, carbohydrates, total phenols and tannins). Degradation of these compounds during roasting follows first-order reaction and this degradation conforms to the Arrhenius equation. From the rates of increase of the physico-chemical concentration of beverage with extraction time, first order rate constants of infusion were determined and kinetic extraction was found to follow the quasi-steady-state theory of extraction from spherical particles.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 40, Issue 4, May 2007, Pages 730-736
Journal: LWT - Food Science and Technology - Volume 40, Issue 4, May 2007, Pages 730-736
نویسندگان
Gabriel Nama Medoua, Carl M.F. Mbofung,