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  • 1975-1979  (2)
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  • 1
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Sweet corn was blanched in steam to investigate heat inactivation of peroxidase in corn-on-the-cob and the relationship between the residual peroxidase activity and flavor of stored frozen corn-on-the-cob. Heat inactivation of peroxidase in the kernel section was quickest and that in the center cob section was slowest. Heat penetration studies supported the fact that slow heat inactivation in outer cob and center cob sections was due to slow heat penetration in these sections. Temperature dependence of heat inactivation of peroxidase was accounted for by the Arrhenius equation and Ea for inactivation of peroxidase was estimated to be 7.4 t 0.4 Kcal/mole. A computer model was developed to predict the residual peroxidase activity in blanched corn-on-the-cob and the prediction was reasonably accurate. Corn-on-the-cob blanched less than 15 mm at 99°C developed varying degrees of off-flavor as determined by panel members. Peroxidase activities in the outer cob and the kernel sections of corn-on-the-cob had significant correlations with off-flavor development in corn-on-the-cob.
    Type of Medium: Electronic Resource
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  • 2
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The rates of ascorbic acid destruction in tomato juice were determined as functions of storage temperature, pH and copper concentration. Ascorbic acid destruction under anaerobic conditions was confirmed to be a first-order reaction with respect to ascorbic acid concentration. The effect of storage temperature on the rate of ascorbic acid destruction was accounted for by the Arrhenius equation. The activation energy of anaerobic destruction of ascorbic acid was 3.3 kcal/mol at pH 4.06, and was shown to change with changes in pH. The rate of ascorbic acid destruction was influenced by pH, reaching a maximum near the pKa of ascorbic acid. The rate of copper-catalysed destruction of ascorbic acid increased as copper concentration in tomato juice increased, and was affected by pH. A mathematical model, which described the rate of ascorbic acid destruction as functions of storage temperature, pH and copper, was developed based on the experimentally derived equations. A computer simulation program was developed using the mathematical model to predict ascorbic acid stability in tomato juice. The computer-aided predictions of ascorbic acid stability in tomato juice was in good agreement with the results obtained from the shelf-life tests.
    Type of Medium: Electronic Resource
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