Modelling the kinetics of peroxidase inactivation and colour changes of seedless guava (Psidium guajava L.) during thermal treatments
The kinetics of thermal inactivation of peroxidase and colour changes in seedless guava (Psidium guajava L.) due to hot water blanching were studied in the temperature range of 80-95°C. Peroxidase inactivation kinetics followed a first-order Arrhenius model, where the activation energy and rate of t...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
IDOSI Publications
2009
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| Online Access: | http://psasir.upm.edu.my/id/eprint/15678/1/15678.pdf http://psasir.upm.edu.my/id/eprint/15678/ https://www.idosi.org/wasj/wasj7(1)2009.htm |
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