Kinetics of tomato pectin methylesterase inactivation by temperature and high pressure

Stoforos, NG; Crelier, S; Robert, M-C; Taoukis, PS

dc.contributor.author	Stoforos, NG	en
dc.contributor.author	Crelier, S	en
dc.contributor.author	Robert, M-C	en
dc.contributor.author	Taoukis, PS	en
dc.date.accessioned	2014-03-01T01:18:00Z
dc.date.available	2014-03-01T01:18:00Z
dc.date.issued	2002	en
dc.identifier.issn	0022-1147	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/14754
dc.subject	High pressure	en
dc.subject	Inactivation kinetics	en
dc.subject	Processing	en
dc.subject	Tomato pectin methylesterase	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	Lycopersicon esculentum	en
dc.title	Kinetics of tomato pectin methylesterase inactivation by temperature and high pressure	en
heal.type	journalArticle	en
heal.identifier.primary	10.1111/j.1365-2621.2002.tb09448.x	en
heal.identifier.secondary	http://dx.doi.org/10.1111/j.1365-2621.2002.tb09448.x	en
heal.language	English	en
heal.publicationDate	2002	en
heal.abstract	In this study we investigated the inactivation of endogenous pectin methylesterase (PME) in tomato juice during combined high-hydrostatic pressure (ambient to 800 MPa) and moderate temperature (60 to 75degreesC) treatments under Isobaric and Isothermal processing conditions. PME Inactivation rates increased with Increasing processing temperature, with the highest rate obtained during processing at 75degreesC and ambient pressure. Inactivation rates were dramatically reduced as soon as processing pressure was raised. High inactivation rates were again attained when processing pressure exceeded a value of about 700 MPa. Such a behavior was described by considering two parallel mechanisms of inactivation, each one following first order kinetics with Its own kinetic parameters.	en
heal.publisher	INST FOOD TECHNOLOGISTS	en
heal.journalName	Journal of Food Science	en
dc.identifier.doi	10.1111/j.1365-2621.2002.tb09448.x	en
dc.identifier.isi	ISI:000175794600024	en
dc.identifier.volume	67	en
dc.identifier.issue	3	en
dc.identifier.spage	1026	en
dc.identifier.epage	1031	en