KINETICS OF PEROXIDASE INACTIVATION DURING THERMAL-PROCESSING OF WHOLE POTATOES

1991-01-01
SARIKAYA, A
OZILGEN, M
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.
FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE

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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.