Thermal Process Requirement and Storage Stability of Canned Guava Drink
A thermal process for canned guava drink was evolved on the basis of inactivation of pectinesterase (PE), the most heat resistant enzyme naturally present in guava. The thermostability of PE in guava drink was determined according to the thermal inactivation time tube method. The kinetics of th...
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| Format: | Thesis |
| Language: | English English |
| Published: |
1993
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| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/9826/1/FSMB_1993_3_A.pdf |
| Summary: | A thermal process for canned guava drink was evolved on the
basis of inactivation of pectinesterase (PE), the most heat
resistant enzyme naturally present in guava. The
thermostability of PE in guava drink was determined according
to the thermal inactivation time tube method. The kinetics of
thermal inactivation of PE in guava drink showed it obeyed
first-order reactions. The thermal inactivation time curve of
the enzyme was analogous to the thermal death time curve of
bacteria. As the heat resistance of spoilage microorganisms is
lower than PE in acidic conditions, the enzyme was used in the
thermal process evaluation of canned guava drink. |
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