Abstract
The effects of boiling temperatures (60, 70, 80, 90, and 100°C) and shape (whole shoots, slices, and rectangular rods) on the degradation of cyanide and uric acid in bamboo shoots during the boiling process were investigated. Boiling temperature was found to enhance cyanide and uric acid degradation. While, the shape of the bamboo shoot effect on the degradation of cyanide and uric acid on the whole shoot is lower than that of sliced and rectangular shaped shoots, respectively. Kinetic modeling of cyanide and uric acid degradation indicated that the degradation of cyanide and uric acid could be defined using first-order and zero-order models, respectively. Moreover, the Arrhenius equation can explain the effect of temperatures on kinetic rate constant of cyanide and uric acid degradation. The consumers accept the sensory properties of boiled bamboo shoots after boiling for 18 min in all boiling temperature and bamboo shoot shape.
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