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Inactivation kinetics of polyphenol oxidase using a two-stage method with low pressurized carbon dioxide microbubbles


Inactivation kinetics of polyphenol oxidase using a two-stage method with low pressurized carbon dioxide microbubbles



Journal of Food Engineering 114(2)



ISSN/ISBN: 0260-8774

DOI: 10.1016/j.jfoodeng.2012.08.020

Inactivation kinetics of polyphenol oxidase (PPO) by a two-stage method which was additionally pressurized at ambient temperature after carbon dioxide microbubbles (MB-CO2) was mixed with a solution at low temperature and pressure (two-stage MB-CO2) was analyzed. The PPO inactivation efficiency of the two-stage MB-CO2 treatment was higher than that of heat treatment. A decrease in the decimal reduction time (D value) and activation energy during PPO inactivation using the two-stage MB-CO2 treatment was observed as the temperature of the heating coil and the pressure in the mixing vessel increased. The temperature rise required for a 90% reduction in the D value was increased. Furthermore, the pressure rise required for a 90% reduction in the D value and activation volume increased with the temperature of the heating coil. These results showed that PPO inactivation using the two-stage MB-CO2 treatment could be achieved with less energy than heat treatment. Inactivation kinetics of polyphenol oxidase by two-stage MB-CO2 was analyzed. The PPO inactivation efficiency of two-stage MB-CO2 was higher than that of heat. PPO inactivation by two-stage MB-CO2 could be achieved with less energy than heat.

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Accession: 036605137

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