Effect of heat and thermosonication on kinetics of peroxidase inactivation and vitamin C degradation in seedless guava (Psidium guajava L.)

摘要: This study aims to evaluate the effect of heat and simultaneous application (80-95°C) ultrasonic waves (thermosonication) on inactivation kinetic peroxidase vitamin C degradation in seedless guava. Ultrasonic wave’s amplitudes except 25 100% had significant (P<0.05) inactivation rate. The thermal thermosonication was described well by first-order kinetics (R2>0.98). In blanching process, rate constant increased from 1.1×10-2 4.6×10-2 s-1. However, 1.5–3 times temperature range 80–95oC, with 50 75% wave amplitudes, respectively. Decreases contents due treatments were found. Blanching processes at high short time resulted higher retention. It found that treatment inactivates guava less severe conditions consequently retains content levels. present findings will help design order reduce severity conventional and, therefore, improving quality thermally treated product.