کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
224745 | 464459 | 2009 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
The degradation kinetics of flavor in black pepper (Piper nigrum L.)
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
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چکیده انگلیسی
Kinetics of flavor degradation in black pepper was studied at isothermal (50–120 °C) and non-isothermal conditions. The degradation of flavor was also followed in three different cooking methods viz., open pan, pressure cooking and a newly developed slow cooker named “EcoCooker’. Flavor was evaluated in terms of piperine for pungency and total extractable oleoresin. The degradation of flavor (piperine and total extractable oleoresin) was found to follow first order kinetics. A mathematical model has been developed using the isothermal kinetic parameters obtained to predict the flavor loss from the time–temperature data of non-isothermal heating/processing method.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 92, Issue 1, May 2009, Pages 44–49
Journal: Journal of Food Engineering - Volume 92, Issue 1, May 2009, Pages 44–49
نویسندگان
P. Nisha, Rekha S. Singhal, Aniruddha B. Pandit,