Abstract
The aim of this study was to realize more realistic models for the inhibition of browning reactions and nutritional losses and for keeping the fruit vegetables fresh, by inactivating of polyphenol oxidase (PPO) enzyme in real temperature and pressure scenarios. High pressure and heat treatment applications are dynamic methods and modeling should be done by taking into consideration the heating-cooling times and temperature changes, pressurization-expansion times and pressure changes as applied in the industry, not at constant pressure and temperature values. For this purpose, the studies on inactivation of polyphenol oxidase (PPO) enzyme in pineapple puree and apple juice samples under constant pressure and temperature conditions were modeled and the inactivation profile in non-constant temperature and pressure values were predicted. It was observed that the highest PPO inactivation was achieved with a rate of 98.8% in the scenario where three repetitive pressure cycles were applied. By adapting these simulation models to different enzymes in different fruits and vegetables, it would be possible to benefit from the methods applied for enzyme inactivation in the food industry.
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