Effects of radio frequency assisted blanching on polyphenol oxidase, weight loss, texture, color and microstructure of potato

Author: External Author | | Categories: Radio Frequency Therapy , Skin Therapist , Steveston Skin Therapy

This paper is focused on the effects of radio frequency (RF) heating on the relative activity of polyphenol oxidase (PPO), weight loss, texture, color, and microstructure of potatoes. The results showed that pure mushroom PPO was almost completely inactivated at 80 °C by RF heating. The relative activity of potato PPO reduced to less than 10% with increasing temperature (25–85 °C). Enzyme extract showed the lowest PPO relative activity at 85 °C after RF treatment, followed by the potato cuboids and mashed potato, about 0.19 ± 0.017%, 3.24 ± 0.19%, and 3.54 ± 0.04%, respectively.

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Original Article Source Credits:   Science Direct , https://www.sciencedirect.com/

Article Written By:  Zhenna Zhang, Juan Wang, Xueying Zhang, Qingli Shi, Le Xin, Hongfei Fu, YunyangWang

Original Article Posted on:  15 May 2018

Link to Original Article:  https://www.sciencedirect.com/science/article/abs/pii/S0308814617320307


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