Inactivation kinetics of pectin methylesterase of greek Navel orange juice as a function of high hydrostatic pressure and temperature process conditions

Polydera, AC; Galanou, E; Stoforos, NG; Taoukis, PS

dc.contributor.author	Polydera, AC	en
dc.contributor.author	Galanou, E	en
dc.contributor.author	Stoforos, NG	en
dc.contributor.author	Taoukis, PS	en
dc.date.accessioned	2014-03-01T01:20:36Z
dc.date.available	2014-03-01T01:20:36Z
dc.date.issued	2004	en
dc.identifier.issn	0260-8774	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/15985
dc.subject	High pressure	en
dc.subject	Inactivation kinetics	en
dc.subject	Orange juice	en
dc.subject	Pectin methylesterase	en
dc.subject.classification	Engineering, Chemical	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	Activation energy	en
dc.subject.other	Atmospheric pressure	en
dc.subject.other	Enzymes	en
dc.subject.other	Hydrostatic pressure	en
dc.subject.other	Pressure measurement	en
dc.subject.other	Temperature measurement	en
dc.subject.other	Inactivation kinetics	en
dc.subject.other	Fruit juices	en
dc.subject.other	Citrus sinensis	en
dc.subject.other	Umbilicus	en
dc.title	Inactivation kinetics of pectin methylesterase of greek Navel orange juice as a function of high hydrostatic pressure and temperature process conditions	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/S0260-8774(03)00242-5	en
heal.identifier.secondary	http://dx.doi.org/10.1016/S0260-8774(03)00242-5	en
heal.language	English	en
heal.publicationDate	2004	en
heal.abstract	The inactivation kinetics of endogenous pectin methylesterase (PME) in freshly squeezed orange juice under high hydrostatic pressure (100-800 MPa) combined with moderate temperature (30-60 degreesC) was investigated. Atmospheric pressure conditions in a temperature range of 50-80 degreesC were also tested. PME inactivation followed first order kinetics with a residual PME activity (5-20%) at all pressure-temperature combinations used. The values of activation energy and activation volume were estimated as 109 kJ mol(-1) and -19.76 ml mol(-1) at a reference pressure of 600 MPa and reference temperature of 50 degreesC respectively. Pressure and temperature were found to act synergistically, except in the high temperature-low pressure region where an antagonistic effect was found. The PME inactivation rate constant was expressed as a function of the temperature and pressure process conditions used. This function incorporates the observed exponential dependence of activation energy on the pressure conditions, as well as the linear dependence of activation volume on process temperature. (C) 2003 Elsevier Ltd. All rights reserved.	en
heal.publisher	ELSEVIER SCI LTD	en
heal.journalName	Journal of Food Engineering	en
dc.identifier.doi	10.1016/S0260-8774(03)00242-5	en
dc.identifier.isi	ISI:000188089400011	en
dc.identifier.volume	62	en
dc.identifier.issue	3	en
dc.identifier.spage	291	en
dc.identifier.epage	298	en