Effect of Ohmic heating on polyphenol oxidase and peroxidase by measuring inactivation and color change in sugarcane juice

摘要

Sugarcane juice was analysed for the treatment like ohmic heating. In this study, the effect of ohmic heating on the quality of extracted juice was characterized by measuring the inactivation of sugarcane juice polyphenol oxidase and peroxidase and comparing the inactivation of polyphenol oxidase and peroxidase with change in content of soluble solids (in °Brix), sucrose content (by polarimetry), pH and colour of the juice at various voltage gradients (24V/cm, 36 V/cm, 48V/ cm and 60 V/cm) were investigated. Ohmic heated juice showed better retention of physicochemical properties when compared to conventional heating. Effect of ohmic heating on polyphenol oxidase and peroxidase inactivation and color change in sugarcane juice.