The temperatures
were 45, 50, 55, and 60 C, and treatment time was
30 min. The results showed that residual polyphenol oxidase in
the juice from high pressure carbon dioxide treated banana pulp
was lower than that from mild heat treated banana pulp and its
minimum was 11.6% at 60 C. These results motivate us to investigate
and find new procedure to extract banana juice that does not
require significant energy input (lower temperature), lower enzyme
concentration along with evaluation of nutritional properties
of the product obtained and optimize operating parameters.