Thermal inactivation kinetics of peroxidase in mint leaves

Design of efficient blanching treatment requires knowledge of critical factors such as enzyme inactivation kinetic parameters which is unique to each vegetable. Thermal inactivation of peroxidase in mint leaves was kinetically investigated at the temperature range of 70–100 °C. Applicability of various enzyme inactivation models available in the literature was critically evaluated. The Weibull distribution model provided a good description of the kinetics of inactivation of peroxidase in mint leaves over the selected temperatures. The temperature dependence of parameters and distribution curve characteristics were determined.