Claim · model-written summary
Increasing ultrasound power, temperature and duration increased PPO inactivation.
- Taxon
- Apple
Malus domesticat0 - Treatment
- increasing ultrasonic power,temperature and prolonged ultrasonic processing timee0
- Outcome
- inactivation of PPOe0
- Direction
- more significante0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“With the increasing ultrasonic power,temperature and prolonged ultrasonic processing time,the inactivation of PPO became more significant.”
t0“Fresh-cut Apple”
Title
Inactivation Kinetics of Polyphenol Oxidase of Fresh-cut Apple by Ultrasonic Treatment
Yang Minggua Journal of Food Science and Technology-mysore 2015
Other claims from this paper (9)
- Observation Apple PPO had an optimal temperature of 30 ℃.
- Intervention effect PPO activity decreased with longer heat treatment.
- Intervention effect Ultrasound power significantly affected PPO inactivation.
- Intervention effect Processing temperature significantly affected PPO inactivation.
- Intervention effect Processing time significantly affected PPO inactivation.
- Method / resource A first-order model fit PPO inactivation well.
- Intervention effect The k value rose with ultrasound power and processing temperature.
- Intervention effect The D value fell with ultrasound power and processing temperature.
- Intervention effect Ultrasonic treatment reduced PPO thermal sensitivity.