the handbook of food engineering practice crc press chapter 10 ...

dehydrated potatoes where lipid oxidation and loss of fat soluble vitamins predominates up
to 31°C and nonenzymatic browning and lysine loss above 31°C (Labuza, 1982).
Figure 5.
Typical temperature dependence of quality loss when
reactions of different E A affect quality.
The behavior of proteins at high enough temperature whereby they denature
and thus increase or decrease their susceptibility to chemical reactions depending upon the
stereochemical factors that affect these reactions, is another factor that can cause non-
Arrhenius behavior. For reactions that involve enzymatic activity or microbial growth the
temperature dependence plot shows a maximum rate at an optimum temperature, below and
above which an Arrhenius type behavior is exhibited. This is demonstrated in Figure 6.
Figure 6.
Typical temperature dependence curve of an enzymatic
reaction or microbial growth.
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