The effect of calcium chloride addition on the peroxidase (POD) thermal inactivation was evaluated in a fruit juice model solution and coconut water. The evaluation was conducted over the temperature range from 63 to 85 °C, considering the non-isothermal profile of processing. The accumulated lethality was calculated and the obtained data were well described by the first order kinetic model. The presence of calcium chloride resulted in an increase of POD thermal stabilities in both fruit juice model solution and green coconut water, being the inactivation kinetics also affected. Although all enzyme kinetics data of fruit juice solution can be described by the first order kinetic model, their response to thermal processing were different depending on the concentration of calcium chloride. The obtained results highlight the importance of evaluating engineering aspects of food formulation, as ingredients applied for nutritional or sensorial aspects can also impact the process performance. © 2017 Elsevier Ltd