Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/1552

TitleThe effect of electric field on important food-processing enzymes : comparison of inactivation kinetics under conventional and ohmic heating
Author(s)Castro, Inês
Macedo, B.
Teixeira, J. A.
Vicente, A. A.
KeywordsEnzyme inactivation
Time-temperature integrators
Food processing
Ohmic heating
Issue date2004
PublisherInstitute of Food Technologists
JournalJournal of Food Science
Citation“Journal of food science”. ISSN 0022-1147. 69:9 (2004) 696-701.
Abstract(s)This work deals with the determination of the inactivation kinetics of several enzymes, most of them used as time-temperature integrators in the food industry. The tested enzymes were polyphenoloxidase, lipoxygenase, pectinase, alkaline phosphatase, and β-galactosidase, and the inactivation assays were performed under conventional and ohmic heating conditions. The thermal history of the samples (conventional and ohmically processed) was made equal to determine if there was an additional inactivation caused by the presence of an electric field, thus eliminating temperature as a variable. All the enzymes followed 1st-order inactivation kinetics for both conventional and ohmic heating treatments. The presence of an electric field does not cause an enhanced inactivation to alkaline phosphatase, pectinase, and β-galactosidase. However, lipoxygenase and polyphenoloxidase kinetics were significantly affected by the electric field, reducing the time needed for inactivation. The results of the present work can be used industrially to determine processing effectiveness when ohmic heating technology is applied.
TypeArticle
URIhttp://hdl.handle.net/1822/1552
ISSN0022-1147
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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