HTST Inactivation of Peroxidase in a Computer‐Controlled Reactor
- 1 May 1985
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 50 (3) , 674-677
- https://doi.org/10.1111/j.1365-2621.1985.tb13770.x
Abstract
Computer control of the movement of a sample holder and thermocouple into a high temperature steam reactor was found to be an effective system for studying the HTST inactivation of peroxidase. For the kinetic analysis of the heat activation of peroxidase at temperatures above 100°C a fit of the remaining percent of activity to a pseudo‐kinetic model which accounted for regeneration was found to give rate constants or D values with a temperature dependence (z value of 33.5°C) in good agreement to data reported earlier.This publication has 4 references indexed in Scilit:
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- Characterization of Soluble and Bound Peroxidases in Green AsparagusJournal of Food Science, 1983
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