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Modelling the kinetics of peroxidase inactivation and colour changes of seedless guava (Psidium guajava L.) during thermal treatments


Citation

Ganjloo, Ali and Abdul Rahman, Russly and Bakar, Jamilah and Osman, Azizah and Bimakr, Mandana (2009) Modelling the kinetics of peroxidase inactivation and colour changes of seedless guava (Psidium guajava L.) during thermal treatments. World Applied Sciences Journal, 7 (1). pp. 105-112. ISSN 1818-4952; ESSN: 1991-6426

Abstract

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 the reaction at a reference temperature of 87.5°C were 101.27±3 kJ mol-1 and 0.023±4×10-3s-1, respectively. Colour was quantified using the L, a, b in Hunter system. The results indicated that colour system parameters (L, a, b) followed a first-order Arrhenius kinetics model with activation energies (Ea) of 120.43±3, 86.45±5 and a 100.03±2, kJmol-1, respectively. The zero-order kinetic model was applied to total colour difference (TCD) resulting in activation energies of 111.65±5 kJmol-1. Good agreement was found between estimated and experimental data in all cases (R2>0.91).


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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
Faculty of Engineering
Publisher: IDOSI Publications
Keywords: Blanching; Colour; Kinetic modeling; Peroxidase inactivation; Seedless guava
Depositing User: Khairil Ridzuan Khahirullah
Date Deposited: 22 May 2013 06:16
Last Modified: 16 Jun 2020 01:53
URI: http://psasir.upm.edu.my/id/eprint/15678
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