Biphasic model for the kinetics of vegetable cooking at 100C

The hiphasic model was applied for determining the time domains in which the
two reaction rate constant operate. The point qf changeover was determined at
which the slopes of the two reaction rate constants intersect. These changeover-
points were at 6, 8 and 10 min qf cooking at 98 k 2 C, for green peas, carrot
and knol-khol respectively. It was interesting to note that radish did not have any changeover point, These observations also confirmed the findings of earlier
work, that there are two substrates S, and SJ which provide skeletal r&dity to the vegetables. These findings are important to decide the operating parameters
in the blanching of vegetables as preprocessing.