doi: 10.7763/IJET.2009.V1.60
Modelling the kinetics of Seedless Guava (Psidium guajava L.) Peroxidase Inactivation due to Heat and Thermosonication Treatments
- 1 the Department of Food Technology, Faculty ofFood Science and Technology, Universiti Putra Malaysia 43400 Serdang, Selangor D. E., Malaysia
- 2 Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia 43400 Serdang, Selangor D. E., Malaysia
- 3 the Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia 43400 Serdang, Selangor D. E., Malaysia
- 4 the Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia 43400 Serdang, Selangor D. E., Malaysia
- 5 the Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia 43400 Serdang, Selangor D. E., Malaysia
Abstract
Effect of heat and thermosonication on inactivation kinetics of peroxidase in seedless guava have been studied over a temperature range of 80-95°C. Application of thermosonication was studied at 25, 50 and 75% of radiation intensity at the same temperature range. Ultrasonic wave’s intensity had significant (P<0.05) effect on peroxidase inactivation rate except the 25% intensity radiation. In both treatments, the enzyme kinetics showed a first-order kinetics model with monophasic behaviour. The activation energy, the rate constants were estimated which proving that the enzyme became more heat labile. Therefore, thermosonication can affect a process with reduced processing time and increased efficiency.
Keywords
- Peroxidase inactivation
- Seedless guava
- Thermal inactivation
- Thermosonication
How to Cite
A. GANJLOO, R.A. RAHMAN, J. BAKAR. OSMAN3, and M. BIMAKR, "Modelling the kinetics of Seedless Guava (Psidium guajava L.) Peroxidase Inactivation due to Heat and Thermosonication Treatments," International Journal of Engineering and Technology, vol. 1, no. 4, pp. 306-309, 2009. https://doi.org/ 10.7763/IJET.2009.V1.60
Copyright & License
Copyright © 2009 by the authors. This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).