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Kinetic parameters for thermal inactivation of cut green beans lipoxygenase calculated using unsteady‐state methods
Author(s) -
Garrote Raúl L.,
Silva Enrique R.,
Bertone Ricardo A.
Publication year - 2001
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.2001.00472.x
Subject(s) - thermal diffusivity , thermodynamics , kinetic energy , chemistry , thermal conductivity , thermal conduction , linear regression , lipoxygenase , heat transfer coefficient , analytical chemistry (journal) , heat transfer , mathematics , chromatography , physics , statistics , biochemistry , enzyme , quantum mechanics
Summary Kinetic parameters describing lipoxygenase inactivation during heating of cut green beans were determined using two unsteady‐state procedures. The model used an analytical solution for heat conduction in a finite cylinder to predict time–temperature profiles, and a trial and error and a non‐linear regression of experimental lipoxygenase retentions to estimate kinetic parameters. Thermal diffusivity and convective heat transfer coefficient were determined experimentally, but thermal conductivity was estimated. Mean values obtained, with standard deviations between parenthesis, were k 76°C =27.2 (9.4) s –1 ; k 82°C =92.9 (7.5) s –1 ; k 88°C =212.1 (52.7) s –1 ; k 94°C =407.8 (56.7) s –1 ; E a =160.7 (8.1) KJ mol −1 using the trial and error procedure; k 85°C =150 (26.3) s –1 and E a =164 (4.7) KJ mol −1 using the non‐linear regression method. Predicted and observed lipoxygenase retentions showed good agreement.