KINETICS OF BROWNING OF SULTANA GRAPES

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dc.contributor.authorAGUILERA, JM
dc.contributor.authorOPPERMANN, K
dc.contributor.authorSANCHEZ, F
dc.date.accessioned2025-01-23T19:25:39Z
dc.date.available2025-01-23T19:25:39Z
dc.date.issued1987
dc.description.abstractHeat inactivation of polyphenoloxidase (PPO) in sultana grapes between 83.degree. and 98.degree. C followed zero order kinetics with an activation energy of 13.7-16.7 kcal/mol. A high correlation (r = 0.973) was found between the residual PPO activity and darkness of the raisins (Hunterlab L value) after drying at 50.degree. C. Reaction rate for enzymatic browning increased with higher water activities while non-enzymatic browning showed the typical bell-shaped curve with a maximum around 0.8. Light-colored raisins were obtained without the use of SO2 by pretreating the grapes with a 2 min dip in 93.degree. C water that inactivated PPO and improved mass transfer through the skin. This latter effect was compared to that of other treatments such as ethyl oleate and caustic soda by drying studies and scanning electron microscopy.
dc.fuente.origenWOS
dc.identifier.eissn1750-3841
dc.identifier.issn0022-1147
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/99509
dc.identifier.wosidWOS:A1987J443700039
dc.issue.numero4
dc.language.isoen
dc.pagina.final+
dc.pagina.inicio990
dc.revistaJournal of food science
dc.rightsacceso restringido
dc.subject.ods03 Good health and well-being
dc.subject.odspa03 Salud y bienestar
dc.titleKINETICS OF BROWNING OF SULTANA GRAPES
dc.typeartículo
dc.volumen52
sipa.indexWOS
sipa.trazabilidadWOS;2025-01-12
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