Modeling the polyphenoloxidase inactivation kinetics in pear, apple and strawberry purees after high pressure processing

• Main Authors: Sulaiman, A., Soo, M.J., Yoon, M.M.L., Farid, M., Silva, F.V.M.
• Format: Article
• Language: English
• Published: 2015
• Subjects: T Technology (General); TP Chemical technology
• Online Access: http://eprints.um.edu.my/13862/1/Modeling_the_polyphenoloxidase_inactivation_kinetics_in.pdf; http://eprints.um.edu.my/13862/; http://www.sciencedirect.com/science/article/pii/S0260877414003987

High Pressure Processing of Royal Gala apple, Taylor's Gold pear and Camarosa strawberry purees was carried out to inactivate polyphenoloxidase (PPO). First, 600 MPa enzyme inactivation at room temperature was investigated. After 60 min, strawberry (8 RA, residual activity) and apple (89 RA) PP...