The degradation kinetics of flavor in black pepper (Piper nigrum L.)

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DC Field	Value	Language
dc.contributor.author	Nisha, P	-
dc.contributor.author	Singhal, R S	-
dc.contributor.author	Pandit, A B	-
dc.date.accessioned	2013-11-21T11:35:17Z	-
dc.date.available	2013-11-21T11:35:17Z	-
dc.date.issued	2009	-
dc.identifier.citation	Journal of Food Engineering 92(1):44-49;May 2009	en_US
dc.identifier.issn	0260-8774	-
dc.identifier.uri	http://ir.niist.res.in:8080/jspui/handle/123456789/804	-
dc.description.abstract	Kinetics of flavor degradation in black pepper was studied at isothermal (50-120 degrees C) and non-isothermal conditions. The degradation of flavor was also followed in three different cooking methods viz., open pan, pressure cooking and a newly developed slow cooker named "EcoCooker'. Flavor was evaluated in terms of piperine for pungency and total extractable oleoresin. The degradation of flavor (piperine and total extractable oleoresin) was found to follow first order kinetics. A mathematical model has been developed using the isothermal kinetic parameters obtained to predict the flavor loss from the time-temperature data of non-isothermal heating/processing method.	en_US
dc.language.iso	en	en_US
dc.publisher	Elsevier	en_US
dc.subject	Flavor degradation	en_US
dc.subject	Kinetics	en_US
dc.subject	Oleoresin	en_US
dc.subject	Spices	en_US
dc.title	The degradation kinetics of flavor in black pepper (Piper nigrum L.)	en_US
dc.type	Article	en_US
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