Enzyme Inactivation analyses For Industrial Blanching Applica- tions Employing 2450 Mhz Monomode Microwave Cavities

摘要

Browning reactions in fruits and vegetables are recognized as a serious problem for the European food industry, particu- larly for the mushroom sector. The major enzyme responsible for the browning reaction is polyphenoloxidase (PPO). In this paper considerable reduction has been achieved in both the time and temperature required for complete microwave en- zyme inactivation compared to conventional hot-water treat- ments, which can be translated into both increased benefits and enhanced quality products for the food industry.