CIDCA   05380
CENTRO DE INVESTIGACION Y DESARROLLO EN CRIOTECNOLOGIA DE ALIMENTOS
Unidad Ejecutora - UE
artículos
Título:
Thermal inactivation of peroxidase during blanching of butternut squash
Autor/es:
M.V.AGÜERO; M. R. ANSORENA; S.I. ROURA; C.E. DEL VALLE
Revista:
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
Referencias:
Año: 2008 vol. 41 p. 401 - 407
ISSN:
0023-6438
Resumen:
The kinetics of thermal inactivation of peroxidase in butternut squash during water blanching was studied. Thin slices of squash were immersed in water at 60–90 °C for 0–60 min. For treatments below 70 °C, a biphasic, first-order kinetics model was proposed for peroxidase inactivation that would correspond to heat-labile and heat-resistant fractions of the enzyme. Parameters of the first-order model for the heat-labile and heat-resistant fractions were kL,ref=24.8733 min−1, EaL=14023 J/mol and kR,ref=0.0729 min−1, EaR=15794 J/mol, respectively. For treatments above 70 °C, a monophasic first-order kinetics model was proposed. Parameters were kref=8.6425 min−1, Ea=149900 J/mol. Decreases in ascorbic acid contents due to blanching were analyzed. Blanching processes at high temperature and short time resulted in higher ascorbic acid retention. A linear relationship between ascorbic acid retention and processing temperature was found.