Premium
Delayed Light Emission as a Biochemical indicator of Papaya Heat Treatment
Author(s) -
CHAN HARVEY T.,
FORBUS WILLIAM B.
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb09306.x
Subject(s) - kinetics , luminescence , heat stability , chemistry , heat resistance , component (thermodynamics) , thermodynamics , materials science , composite material , optoelectronics , physics , quantum mechanics
Heat inactivation of the delayed light emission (DLE) system in papayas between 42°C to 48°C followed first order kinetics. However, between 49°C to 51°C heat inactivation was biphasic and both phases followed first order kinetics, indicating the presence of a heat‐sensitive and heat‐resistant component. Arrenhius plots suggested the existence of three different luminescence components in papayas. The heat stability of the most heat‐resistant DLE may represent a chemical luminescence component not dependent on tissue integrity. DLE measurements provided a quantifiable, nondestructive means for measuring the primary deleterious effects of heat damage.