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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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Main Author: Sulaiman, Ishak
Format: Thesis
Language:English
English
Published: 1993
Subjects:
Canned fruit juices
Thermal analysis
Online Access:http://psasir.upm.edu.my/id/eprint/9826/1/FSMB_1993_3_A.pdf
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spelling oai:psasir.upm.edu.my:9826 http://psasir.upm.edu.my/id/eprint/9826/ Thermal Process Requirement and Storage Stability of Canned Guava Drink Sulaiman, Ishak 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. 1993-02 Thesis NonPeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/9826/1/FSMB_1993_3_A.pdf Sulaiman, Ishak (1993) Thermal Process Requirement and Storage Stability of Canned Guava Drink. Masters thesis, Universiti Pertanian Malaysia. Canned fruit juices Thermal analysis English
institution UPM IR
collection UPM IR
language English
English
topic Canned fruit juices
Thermal analysis
spellingShingle Canned fruit juices
Thermal analysis
Sulaiman, Ishak
Thermal Process Requirement and Storage Stability of Canned Guava Drink
description 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.
format Thesis
author Sulaiman, Ishak
author_facet Sulaiman, Ishak
author_sort Sulaiman, Ishak
title Thermal Process Requirement and Storage Stability of Canned Guava Drink
title_short Thermal Process Requirement and Storage Stability of Canned Guava Drink
title_full Thermal Process Requirement and Storage Stability of Canned Guava Drink
title_fullStr Thermal Process Requirement and Storage Stability of Canned Guava Drink
title_full_unstemmed Thermal Process Requirement and Storage Stability of Canned Guava Drink
title_sort thermal process requirement and storage stability of canned guava drink
publishDate 1993
url http://psasir.upm.edu.my/id/eprint/9826/1/FSMB_1993_3_A.pdf
_version_ 1782718078380933120
score 12.935284

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