ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Effect of Temperature on the Stability of Fruit Bromelain from Smooth Cayenne Pineapple)

ผู้เขียน:รุ่งทิพย์ จูฑะมงคล, ดร.สงวนศรี เจริญเหรียญ, รองศาสตราจารย์

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Abstract

Fruit bromelain was extracted from the fruit of pineapples. Crude enzyme extract was subjected to heat treatment at 40-80?C for 0-60 min. The temperature stability profiles as a function of different time intervals showed higher retention of enzyme activity at low temperature. Incubation at 40?C showed no loss of fruit bromelain activity up to 60 min, whereas at 50?C almost 83% of activity remained. Incubation at 80?C for 8 min caused almost complete activity loss. Thermal inactivation of fruit bromelain in the temperature range 40-80?C was described by a first-order model. The calculated activation energy (Ea) value for fruit bromelain was 313.18 ? 57.44 kJ/mol.

Article Info

Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 044, Issue 5, Sep 10 - Oct 10, Page 943 - 948 |  PDF |  Page

ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Effect of Rice Bran Waxing on Fruit and Vegetable Storage)

ผู้เขียน:รุ่งทิพย์ จูฑะมงคล, นางสายสนม ประดิษฐดวง, รองศาสตราจารย์, นางเนื้อทอง วนานุวัธ, อาจารย์

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Abstract

Sweet peppers and limes were coated with one of three wax emulsions—namely, rice bran wax (RW), carnauba wax (CW) or the two combined (CR). The emulsions were prepared and diluted to four concentrations. After waxing, samples were both physically and chemically examined. The optimum stability formula of RW required 121, 38.4, 24, 56 and 48 g of rice bran wax, oleic acid, triethanolamine, water and paraffin wax, respectively. The quantity of wax emulsion used was varied depending on the formulation and the fruit or vegetable. Sweet peppers and limes used a coated emulsion of 0.9–1.1% by weight. All the emulsions used were effective in retaining chlorophyll color and reducing weight loss. Limes with 10% CR had 22.8% weight loss after 30 d storage, which was similar to the unwaxed samples kept for only 10 d at 30–35 ?C. Sweet peppers with 10% RW had only 9% weight loss compared with 18.3% for unwaxed sweet peppers after 7 d at 22 ?C. Waxing reduced the changes in firmness, total acidity, pH and juice content.

Article Info

Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 045, Issue 6, Nov 11 - Dec 11, Page 1115 - 1126 |  PDF |  Page