Abstract
The kinetics of niacin degradation in potato ( Solanum tuberosum L.) as well as in pure niacin solutions at initial concentrations present in potato has been studied over a temperature range of 50–120 °C (isothermal process). Niacin degradation followed first-order kinetics, where the rate constant increased with an increase in the temperature. The temperature dependence of degradation was adequately modeled by the Arrhenius equation. The degradation kinetics of niacin in normal open pan cooking, pressure-cooking and a newly developed and patented fuel-efficient “EcoCooker” has also been studied (non-isothermal process). A mathematical model has been developed using the isothermal kinetic parameters obtained to predict the losses of niacin from the time–temperature data of the non-isothermal heating/cooking process. The results obtained indicate a niacin degradation of a similar magnitude in all three modes of cooking used in the study.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.