A study on degradation kinetics of thiamine in red gram splits (Cajanus cajan L.)

摘要: Abstract The kinetics of thiamine degradation in red gram splits (Cajanus cajan L.) as well pure solutions (at initial concentrations present splits) have been studied at pH 4.5, 5.5 and 6.5, over a temperature range 50–120 °C (steady state process). thiamine, normal open pan cooking, pressure-cooking newly developed patented fuel-efficient ‘eco- cooker’, also (unsteady heating was observed to follow first order where the rate constant increased with an increase temperature. dependence adequately modelled by Arrhenius equation. A mathematical model has developed, using steady kinetic parameters obtained, predict losses from time-temperature data unsteady heating/cooking process. results obtained indicate similar magnitude all three modes cooking used study.