Degradation of colour in beetroot (Beta vulgaris L.): a kinetics study.

The kinetics of colour (measured as Hunter 'a/b' value) degradation in beetroot puree (Beta vulgaris L.) was studied over a temperature range of 50-120 °C (isothermal process), and also during normal open pan cooking, pressure-cooking and a newly developed and patented fuel-efficient 'EcoCooker' (non-isothermal heating process). The degradation of visual colour as measured as Hunter 'a/b' value was found to follow a first order kinetics, where the rate constant increased with an increase in the temperature.

Ultrasound assisted additive free synthesis of nanocrystalline zinc oxide.

A novel method for the synthesis of nanocrystalline zinc oxide without any additive was developed using zinc acetate and 1,4-butanediol through sonication. The structure and morphology of prepared nanocrystalline zinc oxide was investigated by various techniques like TEM, XRD, EDAX, UV-Vis spectroscopy. The solvent 1,4-butanediol played a dual role of fuel as well as capping agent eliminating addition of any extraneous species.