Effect of high hydrostatic pressure and temperature on carrot peroxidase inactivation

Date

2004-01-01

Author

Soysal, C
Soylemez, Z
Bozoglu, F

Metadata

Show full item record

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

Item Usage Stats

157
views

0
downloads

The combined effects of pressure and temperature on the activity of carrot peroxidase (POD) were investigated in the pressure range 0.1-600 MPa and the temperature range 25-45degreesC. At lower pressures (<396 MPa), carrot POD stability increased compared to unpressurized samples. Inactivation of 91% was obtained at 600 MPa and 45degreesC. High hydrostatic pressure (HHP) combined with temperature treatment enhanced the inactivation of carrot POD. Regeneration of POD activity with the combined HHP and temperature treatments followed first order kinetics at 25, 35 and 40degreesC. Regeneration was not observed at 506 MPa and 45degreesC. HHP had no significant effect on the loss of vitamin C or on protein content. HHP combined with mild heat treatment was found to be better than the thermal treatment at high temperatures for inactivation of POD in carrot processing.

Subject Keywords

Biotechnology, Food Science, Industrial and Manufacturing Engineering, Biochemistry, General Chemistry

URI

https://hdl.handle.net/11511/66553

Journal

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

DOI

https://doi.org/10.1007/s00217-003-0815-z

Collections

Department of Food Engineering, Article

Suggestions

OpenMETU
Core

Effects of high hydrostatic pressure on shelf life of lager beer BUZRUL, S; Alpas, Hami; BOZOGLU, F (Springer Science and Business Media LLC, 2005-05-01) Filtered bright lager beer samples were either treated with high hydrostatic pressure (HHP, 350 MPa for 3 and 5 min at 20 C) or conventional heat pasteurization (60 C for 15 min). A storage period of 56 days showed that HHP and heat pasteurization had similar results in terms of pH and color (p<0.05). However HHP-treated samples had lower bitterness and protein sensitivity and higher chill haze values than the heat pasteurized samples at the end of the storage period. The microbiological stability of HHP-tr...
Effects of frying parameters on the colour development of fried potatoes Şahin, Serpil (Springer Science and Business Media LLC, 2000-01-01) The effects of frying time and temperature on the colour development of potatoes during frying was studied. Potato disks 0.025 m in diameter and 0.005 m thick were used. Sunflower oil was used as a frying medium at temperatures 150 degrees C, 160 degrees C, 170 degrees C and 180 degrees C. Colour parameters of Hunter L and b values followed first-order reaction kinetics during frying. The temperature dependence of the rate constants for Hunter L and b values showed good agreement with Arrhenius relation, th...
Response surfaces of hazelnut oil yield in supercritical carbon dioxide Ozkal, SG; Yener, Meryem Esra; Salgin, U; Mehmetoglu, U (Springer Science and Business Media LLC, 2005-01-01) Response Surface Methodology was used to determine the effects of solvent flow rate (1, 3 and 5 g/ min), pressure (300, 375 and 450 bar) and temperature (40, 50 and 60 degreesC) on hazelnut oil yield in supercritical carbon dioxide (SC-CO2). Oil yield was represented by a second order response surface equation (R-2 = 0.997) using Box-Bhenken design of experiments. Oil yield increased with increasing SC-CO2 flow rate, pressure and temperature. The maximum oil yield was predicted from the response surface equ...
Modeling high pressure inactivation of Escherichia coli and Listeria innocua in whole milk Buzrul, Sencer; Alpas, Hami; Largeteau, Alain; DEMAZEAU, Gerard (Springer Science and Business Media LLC, 2008-06-01) The survival curves of Escherichia coli and Listeria innocua inactivated by high hydrostatic pressure (HHP) were obtained at room temperature (similar to 22 degrees C) and at five pressure levels (400, 450, 500, 550 and 600 MPa) in whole milk. These curves were described by the Weibull model and parameters of this model were reduced from two to one with slight loss of goodness-of-fit. The logarithm of the time constant parameter (delta) of the reduced Weibull model was described with respect to high pressur...
Effect of Drying on Porous Characteristics of Orange Peel Tamer, Cansu; Isci, Asli; Kutlu, Naciye; Sakiyan, Ozge; Şahin, Serpil; Şümnü, Servet Gülüm (Walter de Gruyter GmbH, 2016-11-01) The purpose of the study was to determine the effects of different temperatures (40, 50 and 60 degrees C) and air velocities (1 and 2 m/s) on shrinkage, porosity, pore size distribution, color and microstructure of orange peel. Empirical models were also proposed to predict shrinkage and porosity as a function of moisture. A strong negative correlation was determined between moisture and shrinkage. Air temperature had no significant impact on the final shrinkage and porosity values. During drying, porosity ...

Citation Formats

C. Soysal, Z. Soylemez, and F. Bozoglu, “Effect of high hydrostatic pressure and temperature on carrot peroxidase inactivation,” EUROPEAN FOOD RESEARCH AND TECHNOLOGY, pp. 152–156, 2004, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/66553.