INACTIVATION OF THE PEROXIDASE ENZYME IN EGGPLANT USING INFRARED SYSTEM

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ASADI AMIRABADI A.R.; KASHANINEJAD M.; SADEGHI MAHOONAK A.R.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2017 | Volume:14 | Issue:68 Page(s): 269-279

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Title

INACTIVATION OF THE PEROXIDASE ENZYME IN EGGPLANT USING INFRARED SYSTEM

Author(s)

ASADI AMIRABADI A.R. | KASHANINEJAD M. | SADEGHI MAHOONAK A.R. | Issue Writer Certificate

Keywords

INFRARED RADIATIONQ1

ENZYME INACTIVATIONQ1

EGGPLANTQ1

IRRADIATIONQ2

Abstract

In this study an experimental infrared system was designed and built to investigate the deactivation behavior of peroxidase in EGGPLANT. Deactivation of peroxidase (90% reduction in enzyme activity) in EGGPLANT slices was investigated during infrared IRRADIATION at powers of 150, 250 and 375 watts and thickness of 5 and 10 mm in the range of 0 to 600 seconds. During the process, changes in cold spot temperature, moisture and peroxidase activity in slices of EGGPLANT were measured. The results showed that using 150 W lamp at a thickness of 5 and 10 mm in, peroxidase was not inactivated after 600 seconds. The peroxidase enzyme was inactivated by using lamps with powers of 250 and 375 at a thickness of 5 mm after 500 and 150 seconds, respectively in which was associated with reduction of 50.06% and 31.62% of the initial moisture content at cold spot temperature of 73.76 o.C and 44.72 o C , respectively, using lamps with powers of 250 and 375 at a thickness of 10 mm after 600 and 200 seconds was associated with a reduction of 50.26% and 33.04% of the initial moisture content at cold spot temperature of 72.27o C and 73.86 degrees o C, respectively, In conclusion, increase in power and decrease in thickness, increased inactivation rate of enzyme peroxidase furthermore, because of the shortening of the processing time when using lamps with larger power the less moisture is removed from the sample.

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APA: Copy

ASADI AMIRABADI, A.R., KASHANINEJAD, M., & SADEGHI MAHOONAK, A.R.. (2017). INACTIVATION OF THE PEROXIDASE ENZYME IN EGGPLANT USING INFRARED SYSTEM. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(68), 269-279. SID. https://sid.ir/paper/72332/en

Vancouver: Copy

ASADI AMIRABADI A.R., KASHANINEJAD M., SADEGHI MAHOONAK A.R.. INACTIVATION OF THE PEROXIDASE ENZYME IN EGGPLANT USING INFRARED SYSTEM. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(68):269-279. Available from: https://sid.ir/paper/72332/en

IEEE: Copy

A.R. ASADI AMIRABADI, M. KASHANINEJAD, and A.R. SADEGHI MAHOONAK, “INACTIVATION OF THE PEROXIDASE ENZYME IN EGGPLANT USING INFRARED SYSTEM,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 68, pp. 269–279, 2017, [Online]. Available: https://sid.ir/paper/72332/en

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