A study on degradation kinetics of riboflavin in green gram whole (Vigna radiata L.)

摘要: Abstract The kinetics of riboflavin degradation in green gram whole (Vigna radiata L.), as well pure solutions, at initial concentrations present were studied over a temperature range 50–120 °C (steady state process). Riboflavin followed first order kinetics, where the rate constant increased with an increase temperature. temperature-dependence was adequately modelled by Arrhenius equation. riboflavin, normal open pan cooking, pressure-cooking and newly developed patented fuel-efficient `Eco-cooker', also (unsteady heating A mathematical model, to predict losses from time–temperature data unsteady heating/cooking process, has been using steady kinetic parameters obtained. results indicate similar magnitude all three modes cooking used study.