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