Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Kinetic Compensation Relations for Texture Changes in Sweet Potatoes during Heating

Rhim, Jong-Whan

  • Published : 20020200
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Abstract

Kinetic compensation relationships among the Arrhenius kinetic parameters were demonstrated with both hypothetical and experimental kinetic data. The isokinetic temperature determined from the kinetic compensation relationship for the hypothetical kinetic data agreed well with the common cross-over point for reactions with changing activation energies in the Arrhenius plot. Although the isokinetic temperature for thermal degradation of whey proteins $(87.8^{\circ}C)$ was located within the experimental temperature range, that for thermal degradation of texture of sweet potatoes $(4.63^{\circ}C)$ was located far below the experimental temperature range. Isokinetic temperature can be used to characterize a family of related reactions.

Keywords

References

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