The Effect of Infrared Radiation on Native Enzymes – A Study on Potato
Journal Title: International Journal of Engineering and Science Invention - Year 2017, Vol 6, Issue 7
Abstract
Infrared heating have many significant advantages over conventional heating. It has many applications in food processing operations namely Drying, Baking, Roasting, Blanching, Pasteurization, Sterilization, Frying, Thawing, Broiling, and Cooking. The objective of this work is to do blanching using catalytic infrared dryer to inactivate peroxidase and catalase enzymes which are responsible for deterioration of potatoes (Solanum tuberosum) and is compared with conventional water blanching prior to hot air drying.
Authors and Affiliations
D. Kodandaram Reddy, Kavita Waghray, S. V Satyanarayana, Punnam Harika
Keywords
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