Effect of heat and thermosonication on kinetics of peroxidase inactivation and vitamin C degradation in seedless guava (Psidium guajava L.)

• Main Authors: Ganjloo, Ali, Abdul Rahman, Russly, Bakar, Jamilah, Osman, Azizah, B., Mandana
• Format: Article
• Language: English; English
• Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2011
• Online Access: http://psasir.upm.edu.my/id/eprint/24110/1/24110.pdf; http://psasir.upm.edu.my/id/eprint/24110/; http://www.ifrj.upm.edu.my/volume-18-2011.html

This study aims to evaluate the effect of heat and the simultaneous application of heat (80-95°C) and ultrasonic waves (thermosonication) on the inactivation kinetic of peroxidase and vitamin C degradation in seedless guava. Ultrasonic wave’s amplitudes except 25 and 100% had significant (P<0.05)...