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Summary It has been demonstrated that the rate of disappearance of free gossypol during pressure cooking correlates well when using the equation of a second order chemical reaction. This equation applies to raw seed, whole meats, flaked meats, and solvent extracted flakes. For whole meats it was shown that the value of the rate constant K for the disappearance of free gossypol varies in direct proportion to the initial moisture content of the meats; and the log of K varies linearly with the temperature of the meats. Based on these factors a method has been presented by which the three cooking variables: moisture, temperature, and time, can be correlated into a single equation for any one series of cooks on cottonseed meats.
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G. H. Gribbins (1951) studied this question.
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