Oxygen + Moisture will oxidise the glucose to glucono delta lactone - with consequent production of H202 (hydrogen peroxide) Catalase degrades H202 - to water and oxygen as residual H202 leads to undesirable oxidation of the food. Although the action of catalase generates oxygen, the combination of both enzymes reduce the overall concentration of the system.
Relative humidity (RH) is a measure of how much water vapor is in the air (%) RH with respect to food product is considered here. Food packaging operations must control humidity levels to ensure that moisture doesn't get trapped inside packaging, which diminish product quality and could substantially decrease the shelf life of the product
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That two enzyme glucose oxidase / ethanol oxidase intiate the glucose oxidation or it simply obsorb the remaining oxygen after catalase activity. ?
Oxygen + Moisture will oxidise the glucose to glucono delta lactone - with consequent production of H202 (hydrogen peroxide)
Catalase degrades H202 - to water and oxygen as residual H202 leads to undesirable oxidation of the food.
Although the action of catalase generates oxygen, the combination of both enzymes reduce the overall concentration of the system.
Does food has RH..?
Relative humidity (RH) is a measure of how much water vapor is in the air (%)
RH with respect to food product is considered here.
Food packaging operations must control humidity levels to ensure that moisture doesn't get trapped inside packaging, which diminish product quality and could substantially decrease the shelf life of the product