“…When compared to typical E a values for food quality losses (Labuza, 1982;Labuza and Kamman, 1983), the activation energy of this laccase type TTI can cover the quality losses that occur due to enzymatic changes (41.84-62.76 kJ/mol), hydrolysis (62.76 kJ/mol), or lipid oxidation (41.84-104.6 kJ/mol). The activation energy of this laccase based TTI prototype was comparable to a commercially available enzymatic TTI (Vitsab AB, Malmö, Sweden) type C2-15d (E a = 50.2 kJ/mol) (Bobelyn et al, 2006) and a diffusion based TTI (E a = 33-50 kJ/mol) (Poças et al, 2008). Considering that the allowable difference in activation energy between the food and the TTIs must be within ± 25 kJ/mol (Taoukis, 2001) to predict food quality with less than a 15% error, this prototype cannot accurately predict some losses of food quality due to nutrient loss, nonenzymic browning, or microbial growth, all of which occur at Ea higher than 83.68 kJ/mol.…”