Explain about Thermal Destruction of Enzymes during Sterilization?
Before we move on to canning, we need to emphasize here that like thermal destruction of microorganisms, thermal destruction of enzymes is also carried out during sterilization. Heat process for enzymes are carried out for the inactivation of enzymes. While enzymes or microorganisms are killed, the quality attributes of the food are also being destroyed or lost in a similar logarithmic manner. Ideally, if a troublesome enzyme is to be inactivated, heating the food product just enough to disrupt it without too much damage to the desirable quality attributes is preferred.