Respiratory properties of fresh black carrot ( Dacus Carota L.) based upon non-linear enzyme kinetics approach
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ORIGINAL ARTICLE
Respiratory properties of fresh black carrot (Dacus Carota L.) based upon non-linear enzyme kinetics approach Mohit Singla1 • Ashok Kumar1 • Preetinder Kaur1 • Rajpreet Kaur Goraya2
Revised: 1 April 2020 / Accepted: 3 April 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract The present work was undertaken with an objective to evaluate the impact of temperature on respiration rate of fresh black carrot using a non-linear enzyme kinetics approach. Two different models viz. Arrhenius equation (temperature effect) and enzyme kinetics (effect of temperature and headspace concentration) have been compared for predicting the respiration rate of black carrot. The respiratory behavior of black carrot was assessed using closed system technique at 5, 10 and 15 °C (± 1 °C) temperature and constant relative humidity (RH) of 85%. The O2 consumption and CO2 evolution rate values were 39.17, 58.88 and 68.08 ml kg-1 h-1; 22.15, 34.63 and 41.86 ml kg-1 h-1 after the attainment of steady-state condition at 5, 10 and 15 °C, respectively. The inhibition by evolved CO2 was found to be predominantly competitive at all temperatures. The average absolute deviation in O2 consumption and CO2 evolution rate for Arrhenius model was 3.5% and 5.3% while for enzyme kinetics model was 8.8% and 6.3%, respectively. Dependency of respiration rate of black carrot on temperature was well defined by Arrhenius model. The outcomes of the study can be further utilized to design the MAP (modified atmosphere packages) for fresh black carrot storage at 5 °C with 85% RH.
& Rajpreet Kaur Goraya [email protected] 1
Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana 141004, India
2
Department of Food Science and Technology, Punjab Agricultural University, Ludhiana 141004, India
Keywords Black carrot Respiration rate Arrhenius equation Enzyme kinetics model Headspace concentrations Modified atmosphere packaging List of pCO2 f pCO2 in pO 2 f pO2 in Rco2 Ro2 V mO2 Vs Vt Vv K m o2 K mcCO2 K muCO2 tf ti qs Ea RH W Ws
syombols Final concentration of CO2, % Initial concentration of CO2, % Final concentration of O2, % Initial concentration of O2, % Respiration rate (rate of CO2 evolution, ml kg-1 h-1) Respiration rate (rate of O2 consumption, ml kg-1 h-1) Maximum oxygen consumption rate, ml kg-1 h-1 Volume of black carrot sample, ml Total volume of jar, ml Void volume of jar, ml Michaelis–Menten constant for oxygen, % Michaelis–Menten constant for competitive inhibition of O2 consumption by CO2, % Michaelis–Menten constant for uncompetitive inhibition of O2 consumption by CO2, % Final time, h Initial time, h Mean density of fresh black carrot, kg l-1 Activation energy, kJ mol-1 Relative humidity, % Produce weight, kg Weight of fresh black carrot inside the impermeable jar, kg
123
J Food Sci Technol
Introduction Vegetables are diverse groups and have been recognized for their human health benefits. Most of the root vegetables have a high content of nutritive and bioact
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