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KINETICS OF PEROXIDASE INACTIVATION DURING THERMAL-PROCESSING OF WHOLE POTATOES
Date
1991-01-01
Author
SARIKAYA, A
OZILGEN, M
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This work is licensed under a
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
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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