論文

査読有り
2013年1月

Inactivation kinetics of polyphenol oxidase using a two-stage method with low pressurized carbon dioxide microbubbles

Journal of Food Engineering
  • Fumiyuki Kobayashi
  • ,
  • Hiromi Ikeura
  • ,
  • Sashiko Odake
  • ,
  • Yasuyoshi Hayata

114
開始ページ
215
終了ページ
220
DOI
10.1016/j.jfoodeng.2012.08.020

Inactivation kinetics of polyphenol oxidase (PPO) by a two-stage method which was additionally pressurized at ambient temperature after carbon dioxide microbubbles (MB-CO2) was mixed with a solution at low temperature and pressure (two-stage MB-CO2) was analyzed. The PPO inactivation efficiency of the two-stage MB-CO2 treatment was higher than that of heat treatment. A decrease in the decimal reduction time (D value) and activation energy during PPO inactivation using the two-stage MB-CO2 treatment was observed as the temperature of the heating coil and the pressure in the mixing vessel increased. The temperature rise required for a 90% reduction in the D value was increased. Furthermore, the pressure rise required for a 90% reduction in the D value and activation volume increased with the temperature of the heating coil. These results showed that PPO inactivation using the two-stage MB-CO2 treatment could be achieved with less energy than heat treatment. © 2012 Elsevier B.V. All rights reserved.

リンク情報
DOI
https://doi.org/10.1016/j.jfoodeng.2012.08.020
Scopus
https://www.scopus.com/record/display.uri?eid=2-s2.0-84868121424&origin=inward
URL
http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=84868121424&origin=inward