Inactivity kinetics for quality-related enzymes in vegetable with high-temperature short-time treatment

To execute effectively control to the ultra high temperature (UHT) sterilization for vegetables, inactivity kinetics for quality-related enzymes such as peroxidase (POD) and polyphenoloxidase (PPO) in common vegetables were studied by time-temperature integrator method (TTIs) under high temperature-short time treatments (100-140℃, 10-150 s). Effect of the temperature on the come-up time for TTIs was accurately calculated by mathematical model. The results showed that the coming-up time of TTIs was less than 0.5 s. Compared with heat treatment time,it could be ignored. Kinetic parameters for quality evaluation were Z=66.76℃, D121.1=61.88 s, Ea =66.348 kJ/mol for POD, and Z=37.55℃, D121.1=152.65 s, Ea =63.800 kJ/mol for PPO. The study provides key parameters for UHT sterilization control, and it makes up some data gaps in the domestic research field.