Abstract:
Nine samples of the Nigella-sativa were prepared so that in each sample there would be 5 grams of the Nigella-sativa and soaked it to 26.2% humidity, then exposed to heat at (100 degrees Celsius) for a period of 5 minutes, then a 5 gram sample of the Nigella-sativa was soaked to a humidity of 26.2% then exposed to heat at (100 degree) for a period of 10 minutes, then sample 5 grams of Nigella-sativa and soak it at 26.2% humidity, then expose it to heat at (100 degree) for a period of 15 minutes and repeat this process for three more samples at 30% humidity in different time, and for three other samples at 41.5% in different time. When using the FTIR spectroscopy method, the result was achieved that the Nigella-sativa did not change its chemical composition, which means that it was almost unaffected by humidity and temperature.
The temperature of the plasma resulting from the Boltzmann equation was calculated, when with the calcium ion Ca I the temperature was 3354.2 K
and with the calcium ion Ca II the temperature was 2655.4 K We obtained a high percentage of calcium ions Ca I and Ca II and it was, respectively, 2.34 X1018 cm3 and 2.91x1018cm3 Therefore, using the method of laser induced breakdown spectroscopy LIBS, we find that the changes occurred in the nutritional value of the Nigella-sativa, we find that it maintained the superiority of the calcium component in it, insensitive to humidity and temperature.
Through the two methods, we came to the conclusion that the Nigella-sativa is not affected by humidity and temperature up to 100 degrees Celsius, which preserves its nutritional value and is not affected by various factors. cooking, storage and transport.
