Evaluation of blanching requirements of green French bean (Phaseolus vulgaris L.) pods on basis of thermal resistance of its peroxidase
✍ Scribed by Ramesh, G. S. ;Kaushik, V. ;Nath, Nirankar
- Book ID
- 102217671
- Publisher
- John Wiley and Sons
- Year
- 1991
- Tongue
- English
- Weight
- 240 KB
- Volume
- 35
- Category
- Article
- ISSN
- 0027-769X
No coin nor oath required. For personal study only.
✦ Synopsis
Green pods of French beans CV. pant Anupam were blended with distilled water, filtered and extract pH was adjusted to 5.25,5.65, 5.85,6.25 or 6.65 using 20 I citric acid or 1 N NaOH. Thermal inactivation times (TIT) of peroxidase were determined by TIT tube method. The corrected Fioo [min] and z [ T I at the above five pH values were 1.77 and 15.8, 1.43 and 14.1, 0.95 and 11.0, 0.29 and 8.7, and 0.17 and 8.1, respectively. The corresponding energy of activation values were 157, 177, 218, 286 and 307 KJ mole". The actual blanching times in boiling media cakulated from the above data were 4.0, 3.5, 2.5, 1.0 and 0.5 min, respectively, showing that blanching requirements of French beans decrcascd with increase in the pH of the blanching media.