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THERMO-KINETIC MODELLING OF PEROXIDASE INACTIVATION DURING BLANCHING-COOLING OF CORN ON THE COB.

Author(s) : LUNA J. A., GARROTE R. L., BRESSAN J. A.

Type of article: Article

Summary

A THERMO-KINETICMODEL OF PEROXIDASE INACTIVATION IN CORN ON THE COB DURING BLANCHING-COOLING IS DEVELOPED. HEAT TRANSFER DURING THE BLANCHING-COOLING STEP IS MODELLED AS A CONDUCTION PROCESS IN WELL STIRRED MEDIA OF CONSTANT TEMPERATURE. CORN ON THE COBIS CONSIDERED AS A FINITE CYLINDER WITH A SINGLE THERMAL DIFFUSIVITY VALUE. THE KINETIC PARAMETERS ARE CALCULATED BY USING AN UNSTEADY STATE TRIAL AND ERROR PROCEDURE. THE MODEL ALLOWS THE CALCULATION OF THE PEROXIDASE ACTIVITY RETENTIONFOR THE KERNEL, OUTER COB, AND CENTRAL COB.

Details

  • Original title: THERMO-KINETIC MODELLING OF PEROXIDASE INACTIVATION DURING BLANCHING-COOLING OF CORN ON THE COB.
  • Record ID : 1986-2330
  • Languages: English
  • Publication date: 1986
  • Source: Source: J. Food Sci.
    vol. 51; n. 1; 1986.01-02; 141-145; 4 fig.; 4 tabl.; 18 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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