| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277402 | Journal of Food Engineering | 2013 | 7 Pages |
Abstract
⺠High hydrostatic pressure increased 19-fold the stability of a pectinase cocktail. ⺠Overall enzyme activity was reported as rate of viscosity reduction. ⺠The rate of enzyme inactivation followed pseudo-first order kinetics. ⺠Activation energy and activation volume of inactivation are reported. ⺠At HHP pectinases can be used at temperature above the optimal at 0.1 MPa.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
B.D. Tomlin, S.E. Jones, J.I. Reyes-De-Corcuera,