KINETICS OF PEROXIDASE INACTIVATION DURING THERMAL-PROCESSING OF WHOLE POTATOES

Date

1991-01-01

Author

SARIKAYA, A
OZILGEN, M

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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

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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.