Analysis of temperature distribution in potato tissue during blanching and its effect on the absolute residual pectin methylesterase activity
Dynamic changes in absolute residual PME activity in potato tubers undergoing blanching were analysed with regard to the temperature distribution in the tissue after the treatment. The finite-element technique was used to predict the temperature distribution within the tissue during blanching. The temperature-related behaviour of the enzyme indicated that blanching between 60 and 70 degreesC induc