Kinetic modelling of tissue enzymes inactivation and degradation of pigments and polyphenols in cloudy carrot and celery juices under supercritical carbon dioxide
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- 作者：Krystian Marszałek ; krystian.marszalek@ibprs.pl" class="auth_mail" title="E-mail the corresponding author ; Joanna Krzyżanowska ; Łukasz Woźniak ; Sylwia Skąpska
- 关键词：Supercritical carbon dioxide ; Carrot ; Celery ; Enzyme activity ; Kinetic rate constant ; Decimal reduction time
- 刊名：The Journal of Supercritical Fluids
- 出版年：2016
- 出版时间：November 2016
- 年：2016
- 卷：117
- 期：Complete
- 页码：26-32
- 全文大小：954 K
文摘
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TP was more effective for enzyme inactivation compared to SCCD.
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The highest k-value was noted for POD whereas the lowest for PE.
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The highest D-value was noted for POD whereas the lowest for PG.
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The fastest degradation of pigments was noted for the harshest conditions of SCCD.