Analysis of temperature distribution in potato tissue during blanching and its effect on the absolute residual pectin methylesterase activity

Journal of Food Engineering

Volumn 65, Issue 3, 2004, Pages 433-441

  González Martínez, Gerardo ^a   Ahrné, Lília ^b   Gekas, Vassilis ^c   Sjöholm, Ingegerd ^a  

^a LUND UNIVERSITY   (Sweden)

^b SIK THE SWEDISH INSTITUTE FOR FOOD AND BIOTECHNOLOGY   (Sweden)

^c TECHNICAL UNIVERSITY OF CRETE   (Greece)

Author keywords

Absolute PME activity; Blanching; Finite element analysis; Potato; Temperature distribution; Thermal activation; Thermal activity coefficient; Thermal deactivation rate

Indexed keywords

CELLS; ENZYMES; FINITE ELEMENT METHOD; HEATING; HYDROLYSIS; PLANTS (BOTANY); TEMPERATURE DISTRIBUTION; TISSUE;

ABSOLUTE PME ACTIVITY; BLANCHING; POTATOES; THERMAL ACTIVATION; THERMAL ACTIVITY COEFFICIENTS; THERMAL DEACTIVATION RATES;

FOOD PRODUCTS;

SOLANUM TUBEROSUM;

EID: 2942598144     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.02.003     Document Type: Article

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