A Study on Degradation Kinetics of Trypsin Inhibitors in Horse Gram (Dolichos biflours)
2007
Tarade, Kavita | Singhal, Rekha | Jayram, Radha | Pandit, Aniruddha
This study aims at developing a kinetic model for the degradation of trypsin inhibitor (TI) in horse gram (Dolichos biflours) subjected to a defined set of processing conditions. The study was carried out in isothermal conditions over a temperature range of 60-120° C. The degradation of TI followed first order kinetics. It was adequately modeled by the Arrhenius equation. Using the time temperature data of the nonisothermal heating process encountered in three different cooking methods viz. open pan, pressure cooking and cooking in a recently developed and patented fuel-efficient 'EcoCooker', and the kinetic data obtained under isothermal temperature conditions, a mathematical model has been developed to predict the degradation of TI in these three modes of cooking.
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