Effects of the Domestic Cooking on Elemental Chemical Composition of Beans Species (<i>Phaseolus vulgaris</i> L.)

<table class="table-group" id="tab1"><tr><td><table class="table"><tr><td class="thead-hr" colspan="3"><hr/></td></tr><tr><td align="left">Pump rotational speed</td><td align="center" colspan="2">25 rpm</td></tr><tr><td align="left">Pressure of nebulizer gas</td><td align="center" colspan="2">0.1 MPa</td></tr><tr><td align="left">Intermediate gas flow</td><td align="center" colspan="2">1.0 mL/min</td></tr><tr><td align="left">Power (W)</td><td align="center" colspan="2">1250 W</td></tr><tr><td align="left">
									Vazão do gás do plasma gas flow</td><td align="center" colspan="2">12 L/min</td></tr><tr><td align="left" colspan="3"><hr/></td></tr><tr><td align="center" colspan="3">Analytical wavelength (nm)—axial view</td></tr><tr><td align="left" colspan="3"><hr/></td></tr><tr><td align="left">Ca 396.8</td><td align="center">K 766.4</td><td align="center">Mg 279.5</td></tr><tr><td align="left">P 185.9</td><td align="center">S 180.7</td><td align="center"> </td></tr><tr class="table-tr"><td colspan="3"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

Instrumental parameters for elemental and residual carbon determinations using axially viewed ICP OES.

Journal of Food Processing

tab1

Table 1

Table 1: Effects of the Domestic Cooking on Elemental Chemical Composition of Beans Species (<i>Phaseolus vulgaris</i> L.) 

Journal of Food Processing

Effects of the Domestic Cooking on Elemental Chemical Composition of Beans Species (Phaseolus vulgaris L.)

Table 1