KINETICS OF PEROXIDASE INACTIVATION DURING THERMAL-PROCESSING OF WHOLE POTATOES

Date

1991-01-01

Author

SARIKAYA, A
OZILGEN, M

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

6
views

0
downloads

A simple kinetic model was developed to stimulate peroxidase deactivation in whole potatoes during blanching. Stimulation of the unsteady state temperature profile development in the tubers was accomplished considering the shape of a tuber similar to a sphere. Effects of temperature variations on inactivation of the isoenzymes were modelled with the Arrhenius expression. A trial and error computation scheme was used to predict apparent thermal diffusivity of the potatoes and activation energies of the isoenzymes.

Subject Keywords

Diffusivity, Isoenzymes, Corn

URI

https://hdl.handle.net/11511/65574

Journal

FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE

Collections

Department of Food Engineering, Article

Suggestions

OpenMETU
Core

EFFECTIVE THERMAL CONDUCTIVITY OF POTATO DURING FRYING: MEASUREMENT AND MODELING Şahin, Serpil; Bayindirli, L. (Informa UK Limited, 1999-01-01) The effective thermal conductivities of potato were measured at various stages of the frying process. Samples were taken at 30 s intervals during frying, and two different methods (line heat source and modified Fitch method) were used to measure the effective thermal conductivity. An iterative Kopelman model was used for the prediction of thermal properties. The effective thermal conductivity decreased as frying time increased. The variation of experimental measurements by both methods and modeling were wit...
Optimization of microwave frying of osmotically dehydrated potato slices by using response surface methodology Öztop, Halil Mecit; Şahin, Serpil; Şümnü, Servet Gülüm (Springer Science and Business Media LLC, 2007-04-01) Microwave frying of osmotically dehydrated potatoes was optimized by using response surface methodology. Osmotic dehydration was applied prior to microwave frying in order to reduce oil uptake and to evaluate the effect of osmotic dehydration on quality of microwave fried potatoes. Moisture content, oil content, hardness and color of the fried potatoes were used as quality parameters. Microwave power level (400, 550, 700 W), frying time (1.5, 2.0, 2.5 min) and osmotic dehydration time (15, 30, 45 min) were ...
KINETICS OF MICROBIAL-GROWTH, GAS-PRODUCTION, AND DOUGH VOLUME INCREASE DURING LEAVENING AKDOGAN, H; OZILGEN, M (Elsevier BV, 1992-02-01) Microbial growth, gas production, and volume increase were studied experimentally at 10-degrees-C, 15-degrees-C, 20-degrees-C, 25-degrees-C, and 30-degrees-C in a sourdough production process. Microbial growth was simulated with the logistic equation. Gas production and dough volume increase rates were simulated with the Luede-king-Piret and saturation equations, respectively. In a leavening process, carbon dioxide is produced by the Bakers' yeast and entrapped into the gas cells formed by the gluten fil...
Surface modification of Ti6Al4V by micro-arc oxidation in AgC2H3O2-containing electrolyte Aydogan, Dilek Teker; Muhaffel, Faiz; Acar, Ozge Karabiyik; Topcuoglu, Emine Nursen; Kulekci, Hatice Guven; Kose, Gamze Torun; Baydoğan, Murat; Çimenoğlu, Hüseyin (2018-09-01) This study focuses on the biological properties of Ti6Al4V after employing micro-arc oxidation in sodium phosphateand calcium acetate-containing electrolyte with and without addition of silver acetate. After micro-arc oxidation process, structural features of the surfaces were analyzed by using an energy dispersive X-ray spectrometer equipped scanning electron microscope, an X-ray diffractometer and a Fourier transform infrared spectroscope. The micro-arc oxidation process generated multilayer coatings comp...
Kinetic Model of Lipid Oxidation in Foods Özilgen, Sibel; Özilgen, Mustafa (Wiley, 1990-3) A general mathematical model in the same form with the logistic equation simulated lipid oxidation in food systems. Almost perfect agreement was found between the model and seventeen sets of data from the literature, obtained with egg yolk, restructured beef and pork nuggets, cooked pork meat, iced gutted dogfish, frozen mackerel fillets and ground raw poultry meat. A simple method was described for the evaluation of the numerical values of the model parameters. Variations of these numerical values were als...

Citation Formats

A. SARIKAYA and M. OZILGEN, “KINETICS OF PEROXIDASE INACTIVATION DURING THERMAL-PROCESSING OF WHOLE POTATOES,” FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, pp. 159–163, 1991, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/65574.