Modelling the kinetics of seedless guava(Psidium guajava L.) peroxidase inactivation due to heat and thermosonication treatments.

• Main Authors: Ganjloo, A., Abdul Rahman, Russly, Bakar, Jamilah, Osman, Azizah, Bimakr, Mandana
• Format: Article
• Language: English; English
• Published: IACSIT Press 2009
• Online Access: http://psasir.upm.edu.my/id/eprint/15679/1/Modelling%20the%20kinetics%20of%20seedless%20guava.pdf; http://psasir.upm.edu.my/id/eprint/15679/

Effect of heat and thermosonication on inactivation kinetics of peroxidase in seedless guava have been studied over a temperature range of 80-95°C. Application of thermosonication was studied at 25, 50 and 75% of radiation intensity at the same temperature range. Ultrasonic wave’s intensity had significant(P<0.05) effect on peroxidase inactivation rate except the 25% intensity radiation. In both treatments, the enzyme kinetics showed a first-order kinetics model with monophasic behaviour. The activation energy, the rate constants were estimated which proving that the enzyme became more heat labile. Therefore, thermosonication can affect a process with reduced processing time and increased efficiency.