Volume 21, Issue 153 (2024)
FSCT 2024, 21(153): 63-75 |
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Barati F, Zamindar N, Rafiaei S. The Study of Kinetics of Polyphenol Oxidase Inactivation in Carrot Juice by Ohmic Heating. FSCT 2024; 21 (153) :63-75
URL: http://fsct.modares.ac.ir/article-7-64074-en.html
URL: http://fsct.modares.ac.ir/article-7-64074-en.html
1- Master Student, Department of Food Science and Technology, College of Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran.
2- Department of Food Science and Technology-Isfahan ( Khorasgan) Branch Islamic Azad University-Isfahan-Iran ,n.zamindar@khuisf.ac.ir
2- Department of Food Science and Technology-Isfahan ( Khorasgan) Branch Islamic Azad University-Isfahan-Iran ,
Abstract: (1113 Views)
Carrot juice color changes from orange to brown immediately after production. Blanching is a suitable way to preserve and commercialize this product. In this study, an ohmic device was used as a heating source, and polyphenol oxidase enzyme was selected as an indicator of enzyme inactivation sufficiency to color change of carrot juice. Fresh carrot juice was subjected to thermal processing under 3 temperature levels of 70, 80, and 90 degrees of Celsius and 4 time levels of 0, 20, 40 and 60 seconds with a constant voltage of 100 volts and the enzyme inactivation, Brix, pH and color indexes L* , a* and b* were checked. Constant values of reaction rate, activation energy, D-value and 
were investigated. The kinetics of inactivation of polyphenol oxidase of carrot juice samples were calculated at 70, 80 and 90 degrees of Celsius. The changes of enzyme inactivation, Brix, pH and a* parameter with increasing temperature and time were significant at 1% probability level by completely random design. The level of enzyme inactivation was also measured by the conventional water bath method and compared with the ohmic method, and the results indicated the greater efficiency of the ohmic method. As the temperature increased, the Brix level increased and the color of carrot juice changed from orange-yellow to orange-red (p≤0.05).
were investigated. The kinetics of inactivation of polyphenol oxidase of carrot juice samples were calculated at 70, 80 and 90 degrees of Celsius. The changes of enzyme inactivation, Brix, pH and a* parameter with increasing temperature and time were significant at 1% probability level by completely random design. The level of enzyme inactivation was also measured by the conventional water bath method and compared with the ohmic method, and the results indicated the greater efficiency of the ohmic method. As the temperature increased, the Brix level increased and the color of carrot juice changed from orange-yellow to orange-red (p≤0.05).
Article Type: Original Research |
Subject:
Canning
Received: 2022/09/8 | Accepted: 2024/05/15 | Published: 2024/09/22
Received: 2022/09/8 | Accepted: 2024/05/15 | Published: 2024/09/22
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