Abstract
ABSTRACTKinetics of cooking of 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 of 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 of estimate were determined.
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