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Ohmic heating of milk and fruit and vegetable juices was carried out at several incubation temperatures to investigate inactivation of alkaline phosphatase, pectin methylesterase and peroxidase. Mechanisms of inactivation of these enzymes and corresponding kinetic models were verified for each food material, using the multitemperature evaluation of inactivation data. Compared to inactivation by conventional...
Thermal stability of peroxidases present in raw vegetable mixtures was investigated in order to identify adequate mechanisms and corresponding kinetic models of inactivation. Inactivation experiments were carried out for each material at five different temperatures which were from the ranges of 58–74°C for broccoli and potato juices and 62–78°C for carrot juice. Using the multitemperature evaluation...
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