Unit Operations in Dairy and Food Engineering

Green peas are steam blanched at $100^\circ\text{C}$. The decimal reduction time for peroxidase inactivation at $100^\circ\text{C}$ is $D_{100} = 0.5\text{ minutes}$. Calculate the blanching time in $\text{minutes}$ required to achieve a 4-decimal reduction ($99.99\%$ inactivation) of peroxidase enzyme.