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Strawberry Enzyme Inactivation by HPP



Год выпуска: 2012
Автор: Snehasis Chakraborty,Hari Niwas Mishra and Dietrich Knorr
Издательство: LAP Lambert Academic Publishing
Страниц: 108
ISBN: 9783659287336
Описание
Various enzymes in strawberry are responsible for undesirable changes and extremely short life of its products. Inactivation of these enzymes with minimally affecting the quality of highly nutritious strawberry product is the main concern of modern food industry. High pressure processing (HPP) has been established itself as a best alternative technique for producing fresh like food product. This book represents a research work for investigation of the effect of process parameters such as pressure, temperature and added sugar, on the inactivation of enzymes in strawberry puree during combined high pressure and temperature treatments. Furthermore, response surface model was proposed for each enzyme to describe the inactivation process. Pressure temperature contour plots were calculated from the models which will be very helpful in the industry to achieve fixed inactivation. Optimization was done to predict best processing condition. Hopefully this work will open the area for the...


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Отзывы
Ирина, 09.10
Огромное спасибо за помощь! Без вас бы не справилась! Сорри, что сразу не отписала, просто на основной работе был аврал! Сегодня первый день передыха! :)) Спасибо еще раз!