Development of efficient designs of cooking systems. III. Kinetics of cooking and quality of cooked food, including nutrients, anti-nutrients, taste, and flavor

Industrial and Engineering Chemistry Research

Volumn 51, Issue 4, 2012, Pages 1923-1937

  Singhal, Rekha S ^a   Pandit, Aniruddha B ^a   Joshi, Jyeshtharaj B ^a,c   Patel, Shirish B ^a,b   Danao, Sanjay P ^a   Shinde, Yogesh H ^a   Gudekar, Ajitkumar S ^a   Bineesh, Nisha P ^a   Tarade, Kavita M ^a  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (India)

^b United India Bldg   (India)

^c HOMI BHABHA NATIONAL INSTITUTE   (India)

Author keywords

[No Author keywords available]

Indexed keywords

COOKED FOOD; COOKING METHODS; COOKING PROCESS; COOKING SYSTEMS; EFFICIENT DESIGNS; ENERGY SUPPLIES; EXTERNAL SURFACES; KINETICS OF DEGRADATION; MICROWAVE COOKING; MODEL PARAMETERS; OVERALL RATE; PARTICLE SURFACE; PHYSICAL CHANGES; PRESSURE COOKERS; PRESSURE COOKING; QUANTITATIVE EVALUATION; RATE-CONTROLLING; STEAM COOKING;

KINETICS; MATHEMATICAL MODELS; NUTRIENTS; REACTION KINETICS; SOLAR ENERGY;

THERMAL PROCESSING (FOODS);

EID: 84856551616     PISSN: 08885885     EISSN: 15205045     Source Type: Journal    
DOI: 10.1021/ie202596d     Document Type: Article

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