Abstract
The combined effects of pressure and temperature on the activity of carrot peroxidase (POD) were investigated in the pressure range 0.1–600 MPa and the temperature range 25–45 °C. At lower pressures (<396 MPa), carrot POD stability increased compared to unpressurized samples. Inactivation of 91% was obtained at 600 MPa and 45 °C. High hydrostatic pressure (HHP) combined with temperature treatment enhanced the inactivation of carrot POD. Regeneration of POD activity with the combined HHP and temperature treatments followed first order kinetics at 25, 35 and 40 °C. Regeneration was not observed at 506 MPa and 45 °C. HHP had no significant effect on the loss of vitamin C or on protein content. HHP combined with mild heat treatment was found to be better than the thermal treatment at high temperatures for inactivation of POD in carrot processing.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
