150% and the coefficient of variability of the parameter D about
10%. On the other hand, the coefficients of variability of the parameters
T1 and a from the Eq. (2) were only about 2% and 10%, respectively.
From the kinetic parameters A, D and T1, a the lengths of the
induction periods were calculated using Eqs. (3) and (4) for two
different temperatures: 25 and 150 C (Table 1). The first one represents
a common storage temperature of the poppy seeds and the
second one elevated temperature during the thermal processing of
poppy products. It can be seen that the use of both equations led to
almost identical values of OIT, especially at 150 C. Durability of
commercial poppy seeds sample at 25 C in air atmosphere is
about 2 months, while at elevated temperature it drops only to a
few minutes.