Abstract The present work aimed to evaluate the application of an alternative technology for food blanching, the ohmic heating process, and compare it to conventional blanching of hybrid Tetsukabuto pumpkin. The influence of both treatments on the inactivation kinetics of peroxidase and on color changes of pumpkins was investigated. Different kinetic models were evaluated, and the Weibull distribution model showed the best fit to the experimental data. It was verified that ohmic heating accelerated the enzymatic inactivation process; for a reduction higher than 90% in peroxidase initial activity it took 2 min of ohmic blanching, while conventional blanching took 4 min to achieve the same degree of inactivation. Also, no significant differences (p > 0.05) between ohmic and conventional treatments were observed on the color of the samples. The overall results indicated that ohmic technology was efficient to promote the inactivation of undesirable enzymes and to maintain the food color.

中文翻译：

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TEtsukabuto 南瓜的欧姆热烫：对过氧化物酶失活动力学和颜色变化的影响

摘要 目前的工作旨在评估一种替代技术在食品热烫方面的应用，欧姆加热工艺，并将其与杂交 Tetsukabuto 南瓜的传统热烫工艺进行比较。研究了两种处理对过氧化物酶失活动力学和南瓜颜色变化的影响。评估了不同的动力学模型，Weibull 分布模型显示出与实验数据的最佳拟合。证实欧姆加热加速了酶失活过程；为了使过氧化物酶初始活性降低 90% 以上，欧姆热烫需要 2 分钟，而常规热烫需要 4 分钟才能达到相同程度的失活。此外，在样品的颜色上没有观察到欧姆处理和常规处理之间的显着差异（p > 0.05）。