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Modeling of Peroxidase Inactivation and Temperature Profile During Infrared Blanching of Red Bell Pepper

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/12216/
 
Title Modeling of Peroxidase Inactivation and
Temperature Profile During Infrared Blanching
of Red Bell Pepper
 
Creator Jeevitha, G. C.
Umesh Hebbar, H.
Raghavarao, K. S. M. S.
 
Subject 05 Enzymes
09 Pepper
04 Irradiation
 
Description Infrared (IR) blanching resulted in moisture loss (∼1.6%), whereas fat, crude
fiber, protein and carbohydrate contents were not affected. Retention of ascorbic
acid (94.3%) and β-carotene (108.4%) was found to be high after IR blanching.
Inactivation of peroxidase (POD) and temperature profile in red bell pepper was
predicted by employing different models. Fractional conversion model and multiple
regression analysis were used to predict the POD inactivation at different
temperatures (130, 150 and 170C). The time–temperature–distance relationship
and multiple regression analysis were used to predict the temperature at different
points (0.5, 2.5 and 4.5 mm from top) of red bell pepper subjected to IR blanching
at 150C. The multiple regression analysis was found to fit well (R2 = 0.996–
0.997) with the experimental values for predicting POD inactivation than
fractional conversion model (R2 = 0.868–0.943). The temperature profile during
blanching of red bell pepper was predicted well by using time–temperature–
distance relationship (R2 = 0.996–0.999) and multiple regression analysis
(R2 = 0.979–0.989).
 
Date 2016
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Identifier http://ir.cftri.com/12216/1/Journal%20of%20Food%20Processing%20and%20Preservation%2040%282016%29%2083-93.pdf
Jeevitha, G. C. and Umesh Hebbar, H. and Raghavarao, K. S. M. S. (2016) Modeling of Peroxidase Inactivation and Temperature Profile During Infrared Blanching of Red Bell Pepper. Journal of Food Processing and Preservation, 40. pp. 83-93.