Polyphenoloxidase deactivation kinetics during ohmic heating of grape juice

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dc.contributor.authorIçier F.
dc.contributor.authorYildiz H.
dc.contributor.authorBaysal T.
dc.date.accessioned2024-07-22T08:22:19Z
dc.date.available2024-07-22T08:22:19Z
dc.date.issued2008
dc.description.abstractThe heating method affects the temperature distribution inside a food, and directly modifies the time-temperature relationship for enzyme deactivation. Fresh grape juice was ohmically heated at different voltage gradients (20, 30, and 40 V/cm) from 20 °C to temperatures of 60, 70, 80 or 90 °C and the change in the activity of polyphenoloxidase enzyme (PPO) was measured. The critical deactivation temperatures were found to be 60 °C or lower for 40 V/cm, and 70 °C for 20 and 30 V/cm. Various kinetic models for the deactivation of PPO by ohmic heating at 30 V/cm were fitted to the experimental data. The simplest kinetic model involving one step first-order deactivation was better than more complex models. The activation energy of the PPO deactivation for the temperature range of 70-90 °C was found to be 83.5 kJ/mol. © 2007 Elsevier Ltd. All rights reserved.
dc.identifier.DOI-ID10.1016/j.jfoodeng.2007.08.002
dc.identifier.issn02608774
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/19032
dc.language.isoEnglish
dc.subjectVitaceae
dc.subjectActivation energy
dc.subjectEnzyme kinetics
dc.subjectJoule heating
dc.subjectMathematical models
dc.subjectEnzyme deactivation
dc.subjectGrape juice
dc.subjectPolyphenoloxidase
dc.subjectFruit juices
dc.titlePolyphenoloxidase deactivation kinetics during ohmic heating of grape juice
dc.typeArticle

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