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Modeling of Peroxidase Inactivation and Temperature Profile During Infrared Blanching of Red Bell Pepper

Jeevitha, G. C. and Umesh Hebbar, H. and Raghavarao, K. S. M. S. (2016) Modeling of Peroxidase Inactivation and Temperature Profile During Infrared Blanching of Red Bell Pepper. Journal of Food Processing and Preservation, 40. pp. 83-93.

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Abstract

Infrared (IR) blanching resulted in moisture loss (∼1.6%), whereas fat, crude fiber, protein and carbohydrate contents were not affected. Retention of ascorbic acid (94.3%) and β-carotene (108.4%) was found to be high after IR blanching. Inactivation of peroxidase (POD) and temperature profile in red bell pepper was predicted by employing different models. Fractional conversion model and multiple regression analysis were used to predict the POD inactivation at different temperatures (130, 150 and 170C). The time–temperature–distance relationship and multiple regression analysis were used to predict the temperature at different points (0.5, 2.5 and 4.5 mm from top) of red bell pepper subjected to IR blanching at 150C. The multiple regression analysis was found to fit well (R2 = 0.996– 0.997) with the experimental values for predicting POD inactivation than fractional conversion model (R2 = 0.868–0.943). The temperature profile during blanching of red bell pepper was predicted well by using time–temperature– distance relationship (R2 = 0.996–0.999) and multiple regression analysis (R2 = 0.979–0.989).

Item Type: Article
Uncontrolled Keywords: Infrared (IR)-based dry blanching, red bell pepper inactivate enzymes, peroxidase
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
600 Technology > 08 Food technology > 30 Spices/Condiments > 09 Pepper
600 Technology > 08 Food technology > 06 Preservation and Storage > 04 Irradiation
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 May 2016 07:53
Last Modified: 01 Oct 2018 09:12
URI: http://ir.cftri.com/id/eprint/12216

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