Preservation of peeled potato. III.–the inactivation of phenolase by heat
Authors:
- 1 January 1961
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 12 (1) , 54-58
Abstract
The prevention of enzymic browning of potato chips, by inactivation of the phenolase enzyme by heat, has been investigated. The relative merits of scalding by water, by infrared radiation and radio‐frequency power have been evaluated. A major disadvantage of these methods was the production of off‐flavours during subsequent storage. Microbial growth was also a serious problem, but could be controlled by scalding in the package or by irradiation after packaging.Keywords
This publication has 3 references indexed in Scilit:
- Preservation of peeled potato. I.–use of sulphite and its effect on the thiamine contentJournal of the Science of Food and Agriculture, 1961
- The effect of l-ascorbic acid on the in vitro activity of polyphenoloxidase from potatoBiochemical Journal, 1953
- OBSERVATIONS ON SLOUGHING OF POTATOESJournal of Food Science, 1950