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HEAT INACTIVATION TEMPERATURE-TIME RELATIONSHIPS FOR PECTINESTERASE INACTIVATION IN CITRUS JUICES

✍ Scribed by B. A. EAGERMAN; A. H. ROUSE

Book ID
108801469
Publisher
Institute of Food Technologists
Year
1976
Tongue
English
Weight
261 KB
Volume
41
Category
Article
ISSN
0022-1147

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## Abstract The first‐order kinetic model of a two‐component system was applied to calculate the necessary parameters using the commercial Mathcad program package during the experimental thermal pasteurisation of Valencia orange juice. Thermostable and thermolabile pectinesterases, accounting for 6