Analysis of temperature distribution in potato tissue during blanching and its effect on the absolute residual pectin methylesterase activity

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Standard

Analysis of temperature distribution in potato tissue during blanching and its effect on the absolute residual pectin methylesterase activity. / González-Martínez, Gerardo; Ahrné, Lília; Gekas, Vassilis; Sjöholm, Ingegerd.

I: Journal of Food Engineering, Bind 65, Nr. 3, 2004, s. 433-441.

Publikation: Bidrag til tidsskriftReviewfagfællebedømt

Harvard

González-Martínez, G, Ahrné, L, Gekas, V & Sjöholm, I 2004, 'Analysis of temperature distribution in potato tissue during blanching and its effect on the absolute residual pectin methylesterase activity', Journal of Food Engineering, bind 65, nr. 3, s. 433-441. https://doi.org/10.1016/j.jfoodeng.2004.02.003

APA

González-Martínez, G., Ahrné, L., Gekas, V., & Sjöholm, I. (2004). Analysis of temperature distribution in potato tissue during blanching and its effect on the absolute residual pectin methylesterase activity. Journal of Food Engineering, 65(3), 433-441. https://doi.org/10.1016/j.jfoodeng.2004.02.003

Vancouver

González-Martínez G, Ahrné L, Gekas V, Sjöholm I. Analysis of temperature distribution in potato tissue during blanching and its effect on the absolute residual pectin methylesterase activity. Journal of Food Engineering. 2004;65(3):433-441. https://doi.org/10.1016/j.jfoodeng.2004.02.003

Author

González-Martínez, Gerardo ; Ahrné, Lília ; Gekas, Vassilis ; Sjöholm, Ingegerd. / Analysis of temperature distribution in potato tissue during blanching and its effect on the absolute residual pectin methylesterase activity. I: Journal of Food Engineering. 2004 ; Bind 65, Nr. 3. s. 433-441.

Bibtex

@article{815aeb90db814e9bac2cad0cc864d521,
title = "Analysis of temperature distribution in potato tissue during blanching and its effect on the absolute residual pectin methylesterase activity",
abstract = "Dynamic changes in absolute residual PME activity in potato tubers undergoing blanching were analysed with regard to the temperature distribution in the tissue after the treatment. The finite-element technique was used to predict the temperature distribution within the tissue during blanching. The temperature-related behaviour of the enzyme indicated that blanching between 60 and 70 °C induced thermal activation of PME in blanched potatoes. The temperature distribution in the tissue during blanching showed that activation takes place as soon as the tissue reaches an average temperature above 50 °C. However, the temperature dependence of the absolute residual PME activity in the tissue, when blanching at temperatures between 50 and 70 °C, did not follow Arrehenius' law. The degree of PME activity in the blanched tissue was found to depend on the {"}effective exposure time{"} to the temperature at which the activation/deactivation of the enzyme takes places. Thermal activation of PME in potato tissue occurred during the first two minutes of blanching. Longer heating times induced rapid deactivation of the enzyme in the tissue.",
keywords = "Absolute PME activity, Blanching, Finite-element analysis, Potato, Temperature distribution, Thermal activation, Thermal activity coefficient, Thermal deactivation rate",
author = "Gerardo Gonz{\'a}lez-Mart{\'i}nez and L{\'i}lia Ahrn{\'e} and Vassilis Gekas and Ingegerd Sj{\"o}holm",
year = "2004",
doi = "10.1016/j.jfoodeng.2004.02.003",
language = "English",
volume = "65",
pages = "433--441",
journal = "Journal of Food Engineering",
issn = "0260-8774",
publisher = "Elsevier",
number = "3",

}

RIS

TY - JOUR

T1 - Analysis of temperature distribution in potato tissue during blanching and its effect on the absolute residual pectin methylesterase activity

AU - González-Martínez, Gerardo

AU - Ahrné, Lília

AU - Gekas, Vassilis

AU - Sjöholm, Ingegerd

PY - 2004

Y1 - 2004

N2 - Dynamic changes in absolute residual PME activity in potato tubers undergoing blanching were analysed with regard to the temperature distribution in the tissue after the treatment. The finite-element technique was used to predict the temperature distribution within the tissue during blanching. The temperature-related behaviour of the enzyme indicated that blanching between 60 and 70 °C induced thermal activation of PME in blanched potatoes. The temperature distribution in the tissue during blanching showed that activation takes place as soon as the tissue reaches an average temperature above 50 °C. However, the temperature dependence of the absolute residual PME activity in the tissue, when blanching at temperatures between 50 and 70 °C, did not follow Arrehenius' law. The degree of PME activity in the blanched tissue was found to depend on the "effective exposure time" to the temperature at which the activation/deactivation of the enzyme takes places. Thermal activation of PME in potato tissue occurred during the first two minutes of blanching. Longer heating times induced rapid deactivation of the enzyme in the tissue.

AB - Dynamic changes in absolute residual PME activity in potato tubers undergoing blanching were analysed with regard to the temperature distribution in the tissue after the treatment. The finite-element technique was used to predict the temperature distribution within the tissue during blanching. The temperature-related behaviour of the enzyme indicated that blanching between 60 and 70 °C induced thermal activation of PME in blanched potatoes. The temperature distribution in the tissue during blanching showed that activation takes place as soon as the tissue reaches an average temperature above 50 °C. However, the temperature dependence of the absolute residual PME activity in the tissue, when blanching at temperatures between 50 and 70 °C, did not follow Arrehenius' law. The degree of PME activity in the blanched tissue was found to depend on the "effective exposure time" to the temperature at which the activation/deactivation of the enzyme takes places. Thermal activation of PME in potato tissue occurred during the first two minutes of blanching. Longer heating times induced rapid deactivation of the enzyme in the tissue.

KW - Absolute PME activity

KW - Blanching

KW - Finite-element analysis

KW - Potato

KW - Temperature distribution

KW - Thermal activation

KW - Thermal activity coefficient

KW - Thermal deactivation rate

U2 - 10.1016/j.jfoodeng.2004.02.003

DO - 10.1016/j.jfoodeng.2004.02.003

M3 - Review

AN - SCOPUS:2942598144

VL - 65

SP - 433

EP - 441

JO - Journal of Food Engineering

JF - Journal of Food Engineering

SN - 0260-8774

IS - 3

ER -

ID: 202135132