Electronic Resource
Berkeley, Calif.
:
Berkeley Electronic Press (now: De Gruyter)
International journal of food engineering
3.2007, 2, art3
ISSN:
1556-3758
Source:
Berkeley Electronic Press Academic Journals
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
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.
Type of Medium:
Electronic Resource
URL:
http://www.bepress.com/ijfe/vol3/iss2/art3
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