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Mathematical modelling of the heat inactivation of trypsin inhibitors in soymilk at 121–154 °C
Author(s) -
Kwok KinChor,
Liang HanHua,
Niranjan Keshavan
Publication year - 2002
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.1029
Subject(s) - trypsin , factorial experiment , quadratic function , polynomial regression , response surface methodology , chemistry , polynomial and rational function modeling , quadratic equation , polynomial , range (aeronautics) , atmospheric temperature range , fractional factorial design , function (biology) , chromatography , analytical chemistry (journal) , food science , mathematics , thermodynamics , linear regression , materials science , biochemistry , enzyme , statistics , biology , physics , composite material , mathematical analysis , geometry , evolutionary biology
Response surface methodology (RSM) was used to investigate the effects of processing temperature and time on the inactivation of trypsin inhibitors (TI) in soymilk. The factorial experimental design consisted of four levels of temperature and six levels of time in a temperature range of 121–154 °C and a time interval of 10–90 s. A quadratic polynomial equation, relating log(% TI retained) as a function of heating time and temperature, was satisfactorily fitted to the experimental data by least squares regression with r 2 (correlationcoefficient) = 0.959. Within the range of heating times investigated, TI in soymilk was satisfactorily destroyed to 10% retained at 143 and 154 °C with 62 and 29 s heating time respectively. © 2002 Society of Chemical Industry