期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 41, 期 3, 页码 401-407出版社
ELSEVIER
DOI: 10.1016/j.lwt.2007.03.029
关键词
butternut squash; peroxidase; blanching; thermal inactivation kinetic
The kinetics of thermal inactivation of peroxidase in butternut squash during water blanching was studied. Thin slices of squash were immersed in water Lit 60-90 degrees C for 0-60 min. For treatments below 70 degrees C, a biphasic, first-order kinetics model was proposed for peroxidase inactivation that would correspond to heat-labile and heat-resistant fractions of the enzyme. Parameters of the first-order model for the heat-labile and heat-resistant fractions were k(L,ref) = 24.8733 min(-1), E-aL = 14023 J/mol and k(R,ref) = 0.0729 min(-1), E-aR = 15794 J/mol, respectively. For treatments above 70 degrees C, a monophasic first-order kinetics model was proposed. Parameters were k(ref) = 8.6425 min(-1), E-a = 149900 J/mol. Decreases in ascorbic acid contents due to blanching were analyzed. Blanching processes at high temperature and short time resulted in higher ascorbic acid retention. A linear relationship between ascorbic acid retention and processing temperature was found. (C) 2007 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
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