Polyphenol oxidase inactivation and vitamin C degradation kinetics of Fuji apple quarters by high humidity air impingement blanching
Version of Record online: 24 APR 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 6, pages 1135–1141, June 2013
How to Cite
Bai, J.-W., Gao, Z.-J., Xiao, H.-W., Wang, X.-T. and Zhang, Q. (2013), Polyphenol oxidase inactivation and vitamin C degradation kinetics of Fuji apple quarters by high humidity air impingement blanching. International Journal of Food Science & Technology, 48: 1135–1141. doi: 10.1111/j.1365-2621.2012.03193.x
- Issue online: 8 MAY 2013
- Version of Record online: 24 APR 2013
- Manuscript Accepted: 20 JUL 2012
- Manuscript Received: 13 FEB 2012
- Science and Technology Support Project. Grant Number: Z10110505371002
- National High Technology Research and Development Program of China. Grant Number: 2007AA100406-04
Figure S1. Arrhenius-type relationship between polyphenol oxidase inactivation rate constants and blanching temperature of apples quarter; (a): zero-order model; (b): first-order fraction model.
Figure S2. Arrhenius-type relationship between vitamin C degradation rate constants and blanching temperature of apples quarters.
Table S1. Published kinetic parameters for the inactivation of polyphenol oxidase enzyme in different food stuffs.
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