Thermo-Kinetic Modeling of Peroxidase Inactivation during Blanching-Cooling of Corn on the Cob

Autor:	Juan A. Bressan, Julio A. Luna, Raúl L. Garrote
Rok vydání:	1986
Předmět:	biology Chemistry Blanching Thermodynamics Thermal conduction Thermal diffusivity Kinetic energy Cylinder (engine) law.invention Biochemistry law Heat transfer biology.protein Food Science Peroxidase
Zdroj:	Journal of Food Science. 51:141-145
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1986.tb10855.x
Popis:	A thermo-kinetic model of peroxidase inactivation in corn on the cob during blanching-cooling is developed. Heat transfer during the blanching-cooling step is modeled as a conduction process in well stirred media of constant temperature. Corn on the cob is considered as a finite cylinder with a single thermal diffusivity value. The kinetic parameters kr and Ea are calculated by using an unsteady state trial and error procedure. The model allows the calculation of the peroxidase activity retention for the kernel, outer cob, and central cob. Theoretical results are compared against experimental data showing a very good agreement.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::9c0c2ef5168485d22bb71514d3ba695c https://doi.org/10.1111/j.1365-2621.1986.tb10855.x Zobrazit plný text záznamu Plný text