Publication: Inactivation of lemon pectinesterase by thermosonication
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Issued Date
2007-05-25
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ISSN
15563758
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2-s2.0-34249659556
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Mahidol University
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SCOPUS
Bibliographic Citation
International Journal of Food Engineering. Vol.3, No.2 (2007)
Suggested Citation
Jarupan Kuldiloke, Mohammad Eshtiaghi, Mattias Zenker, Dietrich Knorr Inactivation of lemon pectinesterase by thermosonication. International Journal of Food Engineering. Vol.3, No.2 (2007). doi:10.2202/1556-3758.1055 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/24010
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Title
Inactivation of lemon pectinesterase by thermosonication
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Abstract
The combined effect of ultrasound and temperature (thermosonication) on the inactivation of lemon pectinesterase was examined. The experiments were separated into two groups. The first ones were performed at 40°C-90°C, ambient pressure with ultrasonication of 20 kHz. The other ones were carried out at 40°C-90°C without ultrasonication. After heating at 50°C with the ultrasonic treatment for 63 min, the residual activity was 83% decreased whereas without the ultrasound the residual activity was only 30% decreased. The D-values show that the combination treatment has more influence on the inactivation of pectinesterase. Copyright ©2007 The Berkeley Electronic Press. All rights reserved.