Food Biochemistry and Food Processing

285

Table 12.1.

First-Order Reaction Rate Constants, k (sec

-1

), for High-Pressure Inactivation of PME and PG as a Function of

Processing Temperature

First-Order Reaction Rate Constants, k (sec



1 )

PT

PG

PME

(MPa)

60°C

65°C

70°C

75°C

30°C

40°C

50°C

60°C

0.1

161



10



6

872



10



6

6250



10



6

3680



10



6

100

7.58



10



6

163



10



6

883



10



6

574



10



6

52.6



10



6

300

9.70



10



6

112



10



6

51.4



10



6

18.3



10



6

309



10



6

400

38.6



10



6

193



10



6

351



10



6

701



10



6

2510



10



6

500

103



10



6

3890



10



6

4090



10



6

3620



10



6

7020



10



6

600

43.8



10



6

44.3



10



6

70.2



10



6

52.5



10



6

1720



10



6

4810



10



6

7530



10



6

800

1500



10



6

2330



10



6

2920



10



6

2710



10



6

Source:

Crelier et al. 2001.