کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6664500 | 1427068 | 2018 | 26 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Ohmic blanching of Tetsukabuto pumpkin: Effects on peroxidase inactivation kinetics and color changes
ترجمه فارسی عنوان
بلورین اویمیک کدو تنتسوباکو: اثرات سینتیک غیر فعال سازی پراکسیداز و تغییر رنگ
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کلمات کلیدی
حرارت اویمیک، بلانچینگ میدان الکتریکی، پراکسیداز، رنگ، کدو تنسوبابو،
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
چکیده انگلیسی
The present work aimed to evaluate the application of an alternative technology for food blanching, the ohmic heating process, and compare it to conventional blanching of hybrid Tetsukabuto pumpkin. The influence of both treatments on the inactivation kinetics of peroxidase and on color changes of pumpkins was investigated. Different kinetic models were evaluated, and the Weibull distribution model showed the best fit to the experimental data. It was verified that ohmic heating accelerated the enzymatic inactivation process; for a reduction higher than 90% in peroxidase initial activity it took 2â¯min of ohmic blanching, while conventional blanching took 4â¯min to achieve the same degree of inactivation. Also, no significant differences (pâ¯>â¯0.05) between ohmic and conventional treatments were observed on the color of the samples. The overall results indicated that ohmic technology was efficient to promote the inactivation of undesirable enzymes and to maintain the food color.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 233, September 2018, Pages 74-80
Journal: Journal of Food Engineering - Volume 233, September 2018, Pages 74-80
نویسندگان
Carolina Feistauer Gomes, Júlia Ribeiro Sarkis, Ligia Damasceno Ferreira Marczak,