Kinetic study of thermal inactivation of potato peroxidase during high-temperature short-time processing

Journal of Food Science and Technology

Volumn 47, Issue 1, 2010, Pages 67-72

  Yu, Bo ^a   Jin, Zhengyu ^a   Deng, Li ^a   Xu, Xueming ^a   He, Lifeng ^a   Wang, Jinpeng ^a   Tian, Yaoqi ^a   Chen, Hanqing ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

High temperature short time; Peroxidase; Potato; Thermal inactivation

Indexed keywords

ANALYSIS METHOD; FIRST ORDER REACTIONS; HEAT INACTIVATION; HIGH TEMPERATURE; HIGH-TEMPERATURE PROCESSING; HIGH-TEMPERATURE SHORT-TIME PROCESSING; ISOTHERMAL CONDITIONS; KINETIC STUDY; KINETICS PARAMETER; TEMPERATURE DEPENDENCE; TEMPERATURE RANGE; THERMAL INACTIVATION; UP TIME;

ARRHENIUS PLOTS; CAPILLARY TUBES;

ACTIVATION ENERGY;

SOLANUM TUBEROSUM;

EID: 77955109934     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-010-0017-1     Document Type: Article

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