Effect Of Thermal Processing Research Articles

Determination of the maximum allowable active powerflow in the section taking into account the thermal conditions of power transmission lines

Subject of research: This paper assesses the possibility of introducing into the task of calculating maximum and emergency allowable active power flow, taking into account the thermal modes of overhead lines when planning electric power regimes. 
 Purpose of research: determine the effect of thermal processes in power lines on the maximum allowable active power flow in controlled sections of electric power systems.
 Methods and objects of research: Such factors influencing active power flow as ambient air temperature, which is currently corrected by the Russian Power System Operator, wind speed, solar radiation and direct heating from flowing current are considered. Simulation of steady state flow in the software package RastrWin3 and Mathcad for a 2-bus scheme with mode only taking into account the ambient temperature and the calculations of steady state flow were already taking into account variations in weather parameters, taking into account possible restrictions on the maximum load due to the modes of operation of the power system (technical feasibility generating equipment was not taken into account in the work under consideration).
 Main results of research: the result of calculation, it is clearly seen that when taking into account the thermal conditions of overhead power lines, the allowable active power flows differ by 1626 % from the values determined only when taking into account the ambient temperature.

On the process of designing material qualification type specimens manufactured using laser powder bed fusion

Recent investigations involving specimens for material and process qualification related to the Laser Powder Bed Fusion (L-PBF) additive manufacturing (AM) method, point that microstructural quality and surface properties vary significantly based on feedstock material and process parameters. There is currently the need, therefore, to create systematic ways to design specimens for process and material qualification. This manuscript provides an approach to evaluate the effects on the as-built quality based on specific metrics for specimens produced by L-PBF. Surface quality, as well as micro- and sub-microstructures and defects are related to specific aspects of the L-PBF process. To accomplish this goal, a digital engineering approach was first developed to design geometries based on process simulations to account for mechanical and thermal process effects. A parametric AM fabrication plan was then chosen to produce statistically significant populations of AM parts. Moreover, on axis, melt-pool scale, in-situ monitoring data, collected during the AM process, was examined in conjunction with the formation of flaws. X-ray micro-computer tomography analysis was additionally used to characterize porosity levels. Finally, scanning electron microscopy (SEM) and electron back-scatter diffraction (EBSD), as well as surface profilometry were combined to correlate specific process parameters and conditions with microstructural and surface effects.

The nutritional quality and contents of heavy elements due to thermal processing and storage in canned Thunnus tonggol fish change compared to fresh fish.

The purpose of this study was to evaluate the nutritional quality and concentration of heavy and toxic metals in the fresh and canned tuna Thunnus tonggol at different storage periods. The content of iron, zinc, copper, mercury, and also macronutrient compounds in the Iranian fresh and canned tuna fish and the effects of thermal processing and subsequent storage on metal contents were evaluated using atomic absorption spectroscopy. The results showed that the levels of iron, zinc, copper, and mercury after the 6th, 9th, and 11th months of storage were 26.52, 10.83, 6.22, and 0.04 mg/kg, respectively. The concentrations of iron, zinc, copper, and mercury in the fresh fish were 11.03, 7.11, 1.71, and 0.03 mg/kg, respectively. The results of the statistical analysis of the samples showed that canning process and sterilization by autoclave increased the contents of elements except mercury to a significant level (p < .05). The results showed that the amount of fat significantly increased in all samples after storage (p < .05), but the ash and protein content significantly decreased (p < .05). The moisture content significantly increased (p < .05) except for the 9th month of storage. The obtained results showed that the energy value after 6 months of storage was the highest (297.53 kcal/100 g). The results showed that the bioaccumulation of copper, iron, zinc, and mercury in the fresh and canned muscles was lower than the standard concentration recommended by the FAO and WHO. This type of fish was a high-quality food source and it was safe after 11 months of storage and was suitable for human consumption. Therefore, the consumption of Iranian canned tuna can be safe for human health despite the possible contamination with heavy metals.

Comparing effects of gamma irradiation and thermal process on unavoidable toxic substances of Egyptian honey

Comparing effects of gamma irradiation and thermal process on unavoidable toxic substances of Egyptian honey

Effect of Thermal Processing on the Conformational and Digestive Properties of Myosin

Heat treatment affects the structural properties of meat proteins, which in turn leads to changes in their sensitivity to digestive enzymes, further affecting the nutritional value of meat and meat products. The mechanism of changes in the structure and digestive properties of myosin under different heating conditions were studied. An increase in heating temperature led to the exposure of internal groups to a polar environment, but to a decrease in the sturdy α-helix structure of myosin (p < 0.05). The results of tryptophan fluorescence verified that the tertiary structure of the protein seemed to be unfolded at 70 °C. Higher protein denaturation after overheating, as proven by the sulfhydryl contents and turbidity, caused irregular aggregate generation. The excessive heating mode of treatment at 100 °C for 30 min caused myosin to exhibit a lower degree of pepsin digestion, which increased the Michaelis constant (Km value) of pepsin during the digestion, but induced the production of new peptides with longer peptide sequences. This study elucidates the effects of cooking temperature on the conformation of myosin and the change in digestibility of pepsin treatment during heating.

Effect of Thermal Processes on S-Allyl Cysteine Content in Black Garlic.

As a key component of black garlic (BG) products, S-allyl cysteine (SAC) is useful in reducing oxidative stress and inflammation. Several BG products with a high SAC content have been developed by thermal processing; however, the optimum conditions for thermal treatment for producing Thai garlic (multicloves) with a high SAC content compared to Chinese garlic (single clove) are still unknown. Moreover, the mechanism underlying the increase in SAC content in BG is unclear. Thus, this study aimed to investigate the optimum thermal condition for developing Thai BG with high SAC content base on methods A (70 °C and 80% RH) and B (60-75 °C and 80-85% RH). The total phenolic contents and antioxidant activities of Thai fresh garlic, Thai BG, and their powder forms were also compared. Method A worked the best for both types of garlic. The results indicated that the SAC content increased significantly after 7 days of fermentation and decreased drastically afterward with prolonged heat treatment. The optimum thermal condition for producing Thai fresh garlic and Chinese fresh garlic with high SAC content was 70 °C and a relative humidity of 80% for 12 days in an industrial fermentation chamber. The SAC content of Thai BG and Chinese BG increased approximately 139- and 122-fold, respectively. Furthermore, significant antioxidant capabilities determined by ferric ion-reducing antioxidant power, 2,2-diphenyl-1-picrylhydrazyl radical scavenging, and oxygen radical absorbance capacity assays were 34-, 6-, and 3-fold higher, respectively, than those of fresh garlic.

Tissue-Specific Antioxidant Activities of Germinated Seeds in Lentil Cultivars during Thermal Processing

Nongerminated seeds (NGS) and germinated seeds (GS) of lentils are regularly eaten after thermal processing. However, the effect of these high temperatures on the beneficial antioxidants present in seeds is unknown. This study examined the effects of thermal processing on the color, polyphenol content, and antioxidant activity (AA) of the seeds of three different cultivars of lentils, including two with seed coats, French green (FG) and Lentil green (LG), and one without a seed coat, Lentil red (LR). Regardless of the cultivars and processing temperatures, the GS tended to be clearer and less yellow than the NGS. The GS of the FG and LG showed lower levels of total phenolic content, major flavonoid content (kaempferol, luteolin, and myricetin), and AA than the NGS. On the other hand, the LR displayed the opposite trend, with the above indicators being higher in the GS than in the NGS. As the values in the germinated endosperm tended to increase, it was concluded that the decrease in AA in the FG and LG was caused by the reduction in antioxidants in the seed coat. Although the temperature had nonsignificant effects on the majority of the antioxidants in the NGS and GS of different lentil cultivars, an 80 °C treatment yielded the highest value of AA in the GS of FG and LG. The results of a correlation coefficient analysis demonstrated the significance of the content of kaempferol, total flavonoids, and total phenolics examined for this experiment as contributors to AA in lentil tissues.

Investigation of the mechanism of nickel hydroxide formation from nickel nitrate

Nickel hydroxides are widely used as electrochemically active substances in alkaline batteries and hybrid supercapacitors; they can be used for electrocatalysis, in electrochemical sensors, and as pigments. Knowledge of the formation mechanism of nickel hydroxides is necessary for developing and optimizing targeted synthesis methods. The thermal effects of processes in the formation of nickel hydroxide from nitrate were studied by the calorimetry method. The mechanism of precipitate formation was investigated by the method of simultaneous potentiometric (with a glass universal electrode) and conductometric titration. The nickel content in the samples obtained at the determined NaOH/Ni2+ ratios was investigated by the chemical method of trilonometry after preliminary dissolution. Calorimetric investigations showed that the reaction of nickel nitrate with NaOH was exothermic with ΔНreaction=‒28328.5 J/mol. The exothermic nature of the NaOH dilution process was revealed with ΔНdilution =‒2454 J/mol. According to the results of potentiometric titration, the formation of a basic salt of the NiOHNO3 type was not detected. Analysis of the results of conductometric titration revealed a two-stage chemical mechanism for the formation of nickel hydroxide from nitrate. At the first stage, which had a high rate, due to the liquid-phase reaction of the nickel cation with the hydroxyl anion, a primary precipitate of the composition Ni(OH)1.87(NO3)0.13 was formed. In the second stage, as a result of a slow topochemical reaction of the primary precipitate with hydroxyl anions, nitrate ions were displaced from the precipitate to form nickel hydroxide. These data are confirmed by the analysis of precipitate obtained at NaOH/Ni2+ ratios of 1.87 and 2.2: the Ni content was 52.95 % and 55.63 %, corresponding to the formulas Ni(OH)1.87(NO3)0.13∙0.68H2O and Ni(OH)2∙0.71H2O. This clearly indicated that the primary precipitate was nitrate-doped α-Ni(OH)2 and the final precipitate corresponded to the α-modification of nickel hydroxide

Dynamics of 17β-estradiol under influence of technological operations during production of dairy products

Safety of milk can decline because of high concentrations of steroid hormones like 17β-estradiol, which is associated with the development of some oncological diseases and reproductive disorders. We studied the effects of thermal processing of raw milk and technologies of production of butter and yogurt on the concentration of 17β-estradiol. For this purpose, we determined the amount of 17β-estradiol in raw milk, after pasteurization under different regimes, boiling and during the production of butter and yogurt. Content of 17β-estradiol was determined using the method of immunoenzymatic analysis. We determined that low-temperature processing of milk at the temperature of 77.0 ± 1.0 °С for 1 min caused no changes in the structure of the estrogenic hormone 17β-estradiol, resulting in practically no changes in its amount in pasteurized milk. We determined that 17β-estradiol in milk is a temperature-stable hormone with no tendencies towards significant decrease when subject to high-temperature processing (85.0 ± 1.0 °С for 1 min) and during boiling, because the amount of the hormone decreased on average by 5%. Therefore, we may state that after pasteurization or sterilization, the concentration of 17β-estradiol in drinkable milk would not be significantly different from its initial amount in raw milk. We determined significant increase in 17β-estradiol in butter (3896.1 ± 67.5 pg/g), as compared with the concentration in raw milk (189.4 ± 12.5 pg/mL), and its insignificant content in buttermilk was insignificant (29.3 ± 1.8 pg/mL). The concentration of 17β-estradiol in milk decreased by 25% during 9-month storage at the temperature of –18 °С and by 20% at the temperature of –9 °С. This process can be applied to butter made from milk of cows at late stages of lactation, which contains high level of estrogen. We determined that the steroid hormone 17β-estradiol did not break down under the influence of dairy acid that accumulates as a result of lactic acid fermentation, both with the participation of mixed microflora of raw milk and pure lactic-acid bacteria of fermentation starter for yogurt. The prospects of the studies are the development of a safe maximum allowable level of 17β-estradiol in raw milk and methodological evaluation at a milk-processing factory.

Extract from Sea Buckthorn Seeds-A Phytochemical, Antioxidant, and Hemostasis Study; Effect of Thermal Processing on Its Chemical Content and Biological Activity In Vitro.

Sea buckthorn (Hippophae rhamnoides L.) is a small tree, valued for its medicinal properties throughout the ages. Sea buckthorn berries and leaves are a known source of phytochemicals and have been used in the treatment of inflammation, oedema, hypertension, ulcers, and wounds in folk medicine. Sea buckthorn seeds are natural dietary sources of various bioactive compounds as well, but the number of studies on their content and biological properties is still insufficient. For the first time, we examined the phytochemical content and biological activity of sea buckthorn seeds in vitro. We have studied the effect of two extracts-from regular (no thermal processing) and roasted (thermally processed) sea buckthorn seeds-on the levels of oxidative stress induced by H2O2/Fe2+ in plasma, coagulation times, and white thrombus formation (measured by Total Thrombus-formation Analysis System-T-TAS). We observed that sea buckthorn seeds contain diverse flavonoids, mostly glycosides of isorhamnetin, kaempferol, and quercetin, as well as smaller amounts of proanthocyanidins and catechin, triterpenoid saponins, and a number of unidentified polar and hydrophobic compounds. Both extracts inhibited lipid peroxidation and protein carbonylation, but only the extract from roasted seeds decreased oxidation of thiol groups in plasma treated with H2O2/Fe2+. They did not alter coagulation times, but the extract from roasted seeds at the highest concentration (50 µg/mL) prolonged the time needed for white thrombus formation. The results indicate that sea buckthorn seeds have antioxidant activity that is not impaired by thermal processing and possess anticoagulant potential, but more research is needed in order to ascertain which compounds are responsible for these effects, especially in in vivo models.

Interlayer Investigations of GaN Heterostructures Integrated into Silicon Substrates by Surface Activated Bonding

Thinning the buffer layer thickness between the GaN epilayer and Si substrate without introducing large residual stress is persistently desired for GaN-on-Si devices to promote their thermal budgets and low-cost, multifunctional applications. In this work, the GaN-on-Si heterostructures were directly bonded at room temperature by surface activated bonding (SAB) and the therein residual stress states were investigated by confocal micro-Raman. The effects of thermal annealing process on the residual stress and interfacial microstructure in SAB fabricated GaN-on-Si heterostructures were also systematically investigated by in situ micro-Raman and transmission electron microscopy. It was found that a significant relaxation and a more uniform stress distribution was obtained in SAB bonded GaN-on-Si heterostructure in comparison with that of MOCVD grown sample; however, with increasing annealing temperature, the residual stresses at the SAB bonded GaN layer and Si layer evolute monotonically in different trends. The main reason can be ascribed to the amorphous layer formed at the bonding interface, which played a critical stress relaxation role and transformed into a much thinner crystallized interlayer without any observable structural defects after 1000 °C annealing.

Effect of thermal processing on toxic heavy metals in edible seaweeds of Gulf of Mannar and their health risk assessment

A significant amount of toxic heavy metals (As, Cd, Hg, Pb, and Cr) in seafood has raised human health concern worldwide. This study investigates the effect of heat processing (boiling, steaming, and microwave cooking) on the toxic metals in wild-harvested (Ulva lactuca and Caulerpa racemosa) and cultured (Kappaphygus aliverzii) edible seaweeds and estimates its potential human health risks. Except As in raw seaweeds, other toxic metals in raw and processed seaweeds were found below the maximum residual limit (MRL) set by the French and the European Union. The target hazard quotient (THQ) of As in raw seaweeds and total THQ (TTHQ) of raw seaweeds were > 1, and other toxic metals were < 1 indicating no health risk from processed seaweeds. The lifetime cancer risk (LCR) value of processed seaweeds were found between the recommended guideline value of 10−6 and 10−4, indicating no carcinogenic risk from heat-processed seaweeds. The recommended maximum seaweed consumption limit (CRmm) was > 100 meals per month with no adverse health effects. Therefore, boiling, steaming, and microwave-cooking methods are recommended to reduce the toxic metal risk from seaweeds.

Importance of Insoluble-Bound Phenolics to the Antioxidant Potential Is Dictated by Source Material.

Insoluble-bound phenolics (IBPs) are extensively found in the cell wall and distributed in various tissues/organs of plants, mainly cereals, legumes, and pulses. In particular, IBPs are mainly distributed in the protective tissues, such as seed coat, pericarp, and hull, and are also available in nutritional tissues, including germ, epicotyl, hypocotyl radicle, and endosperm, among others. IBPs account for 20-60% of the total phenolics in food matrices and can exceed 70% in leaves, flowers, peels, pulps, seeds, and other counterparts of fruits and vegetables, and up to 99% in cereal brans. These phenolics are mostly covalently bound to various macromolecules such as hemicellulose, cellulose, structural protein, arabinoxylan, and pectin, which can be extracted by acid, alkali, or enzymatic hydrolysis along with various thermal and non-thermal treatments. IBPs obtained from various sources exhibited a wide range of biological activities, including antioxidant, anti-inflammatory, antihypertensive, anticancer, anti-obesity, and anti-diabetic properties. In this contribution, the chemistry, distribution, biological activities, metabolism, and extraction methods of IBPs, and how they are affected by various treatments, are summarized. In particular, the effect of thermal and non-thermal processing on the release of IBPs and their antioxidant potential is discussed.

Effect of thermal processing on the quality parameters of ghee incorporated with curry leaf (Murraya koeneigii) extract

This study examined the effect of adding antioxidants, namely curry leaf extract (CLE) and butylated hydroxyanisole (BHA), on the physicochemical properties of ghee during deep frying. The results showed that the addition of CLE to ghee resulted in significant changes in the L*, a*, and b* values, likely due to the extraction of chlorophyll molecules during CLE preparation. Deep frying caused a decrease in L* values and an increase in a* and b* values of ghee, as well as an increase in the redness and yellowness indices, with control ghee experiencing the most significant changes. The viscosity of ghee increased during frying, and the increase was less in ghee with added antioxidants. Antioxidant-added ghee showed the least increase in total polar compounds (TPC) and thiobarbituric acid reactive substances (TBARS) during frying, which are indicators of oil degradation. CLE and BHA were found to inhibit the production of Cholesterol Oxidation Products (COPs) in ghee during deep frying for up to 45 minutes. Control ghee showed the presence of both COPs (5α, 6α-epoxide and 7β-hydroxy cholesterol) after 45 minutes of frying, whereas ghee with added CLE and BHA had only 5α, 6α-epoxide after 45 minutes of frying.

In-situ heavy oil upgrading by high temperature oxidation through air injection

Air injection has been widely considered as a technology to enhanced heavy oil recovery on account of the heavy oil upgrading caused by high temperature oxidation during this process. This paper aims at exploring the effects of oxidation thermal processing in a porous media at high temperature from 500 to 540℃ which is the high temperature oxidation range of heavy oil known from TG results, and reaction time from 8 to 16 hours for heavy oil upgrading. It was suggested that the viscosity decreased with the temperature and retention time increased due to getting less ring structure seen from IR Spectrum results. It was observed that the viscosity of heavy oil was reduced 1 to 2 orders of magnitude. Besides, the kinetics of heavy oil upgrading were analysed using five pseudo components including HO (C35+), MO (C15 ~ C35), LO (C5 ~ C14), coke, G (gas products) and successfully predicted the products results with an error of 4.34%, and great correlation to Arrhenius equation. The activation energies obtained are in the range of 44 ~ 215 kJ/mol. This work has great value in revealing the mechanisms of high temperature oxidation heavy oil upgrading and assisting heavy oil production.

Effect of thermal and sonication processing on the naringin and ascorbic acid content of grapefruit juice

Effect of thermal and sonication processing on the naringin and ascorbic acid content of grapefruit juice

In Vitro Digestion and Colonic Fermentation of UHT Treated Faba Protein Emulsions: Effects of Enzymatic Hydrolysis and Thermal Processing on Proteins and Phenolics.

Faba bean (Vicia faba L.) protein is a new plant protein alternative source with high nutrient content especially protein and phenolic compounds. The present study investigated physicochemical properties, phenolic content, antioxidant potential, and short chain fatty acids (SCFAs) production during in vitro digestion and colonic fermentation of faba bean hydrolysates and oil-in-water (O/W) emulsions. Results indicate that the enzymic hydrolysates of faba proteins exhibited higher protein solubility, increased electronegativity, and decreased surface hydrophobicity than native faba protein. O/W emulsions showed improved colloidal stability for the faba protein hydrolysates after ultra-high temperature processing (UHT). Furthermore, UHT processing preserved total phenolic content, DPPH and ABTS radical scavenging abilities while decreasing total flavonoid content and ferric reducing power. Besides, the release of phenolic compounds in faba bean hydrolysates (FBH) and emulsions (FBE) improved after intestinal digestion by 0.44 mg GAE/g and 0.55 mg GAE/g, respectively. For colonic fermentation, FBH demonstrated an approximately 10 mg TE/g higher ABTS value than FBE (106.45 mg TE/g). Total SCFAs production of both FBH and FBE was only 0.03 mM. The treatment of FBH with 30 min enzymatic hydrolysis displayed relatively higher antioxidant capacities and SCFAs production, indicating its potential to bring more benefits to gut health. Overall, this study showed that enzymic hydrolysis of faba proteins not only improved the colloidal emulsion stability, but also released antioxidant capacity during in vitro digestibility and colonic fermentation. Colonic fermentation metabolites (SCFAs) were related to the degree of hydrolysis for both FBH and FBE. Additional studies are required to further elucidate and differentiate the role of phenolics during faba protein processing and digestion stages in comparison to contributions of peptides, amino acids and microelements to digestion rates, antioxidant capacities and colonial SCFA production.

Effect of Thermal Processing on Elimination of Antinutritional Factors in Irvingia smithii Almond

The objective of this work is to identify and eliminate antinutritional factors in the fruit kernel of Irvingia smithii (wild mango tree) from the KISANTU botanical garden (DRC) by thermal effect at different temperatures (T1: sun drying, T2: roasting in an oven at 130° C for 30 minutes, T3: boiling for 45 minutes) as a function of time. It appears from the results of our analyzes that the fruit kernels of Irvingia smithii contain antinutritional factors in low proportions: phytates (536.34mg/100g), oxalates (14.84mg/100g), nitrates (12.71mg/100g, 8), and nitrites (50.15mg/100g,). Saponins were not found in these almonds. Treatment of almonds by boiling for 45 minutes (T2 treatment) proved to be the best eliminator of antinutritional factors (60%) followed by treatment of almonds by roasting (T3) (43%), probably by the dissolution of antinutritional factors in medium aqueous (hydrolysis) and their evaporation by boiling which takes place during cooking. Wild mango (Irvingia smithii) levels of antinutrients are low enough to cause poisoning in their consumers; they have not yet been detected in human tissue or the urine of their consumers. We recommend that the roasting of the almond is done before cooking which is done by boiling, a process which will eliminate almost all the antinutritional factors.

Effects of thermal processing on the texture and collagen characteristics of ready-to-eat chicken claw.

The effects of thermal processing on the texture and collagen properties of ready-to-eat chicken claws were investigated and the relationship between the texture of chicken claws and the collagen properties of connective tissue was further discussed. The texture, sensory and collagen characteristics (content, solubility, and structure), and the degradation of insoluble collagen of chicken claws underwent thermal processing at 90°C/30 min, 100°C/30 min, 115°C/15 min, and 121°C/10 min were measured. The results showed that thermal processing significantly reduced the textural parameters (hardness, springiness, cohesiveness, chewiness, and resilience) of chicken claws, and the textural deterioration intensified with the increase in temperature. Thermal processing aggravated the degradation of collagen fibers in cooked chicken claws, resulting in decreased insoluble collagen content and increased collagen solubility. Moreover, higher thermal processing temperature produced more soluble collagen components composed of low-molecular weight peptides. The textural deterioration of chicken claws caused by thermal processing was related to the decrease of insoluble collagen content and the increase of content of soluble collagen composed of low-molecular weight peptides. On the one hand, the decreased of insoluble collagen content led to the weakening of connective tissue. On the other hand, low-molecular weight peptides hindered the cooling renaturation of soluble collagen, leading to the formation of gels with poor mechanical properties.

Effect of Thermal and Non-Thermal Processing on Nutritional, Functional, Safety Characteristics and Sensory Quality of White Cabbage Powder.

This study was aimed to improve nutritional, functional and consumer safety aspects of cabbage powder (CP). White cabbage (Brassica oleracea var. capitata f. alba) was dehydrated to CP following microwave heating, blanching, alkali or acid washing treatments. The results for nutrients and mineral composition of raw and processed CP elucidated raw CP to exhibit significantly (p < 0.05) higher amounts of protein (12.2%), dietary fiber (25.2%), Na (52 mg/100 g), Ca (355 mg/100 g), K (286 mg/100 g), Fe (14 mg/100 g) and Zn (32 mg/100 g). Among different processing techniques, microwave treatment resulted in a higher rate of reduction for alkaloids, oxalates, tannins and phytates contents, i.e., 77%, 85%, 85%, and 86%, respectively. Likewise, microwave treatment was found more effective in reducing residual levels of neonicotinoids, pyrethroids, organophosphates including imidacloprid, cypermethrin, bifenthrin, chlorpyrifos and deltamethrin in cabbage in the range of 0.98−0.12 ppm, 1.22−0.23 ppm, 1.03−0.15 ppm, 1.97−0.43 ppm, and 2.12−0.36 ppm, respectively. CP supplementation at the rate of 5% in unleavened flatbreads was observed to maintain textural and sensory attributes of the product. The results suggest microwave heating as a cost-effective technique to reduce toxicants load in cabbage powder. Further, ~5% supplementation of CP in wheat flour may also improve nutritional and functional properties of the baked goods.