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EFFECT OF STORAGE TEMPERATURE ON CONCENTRATED PEAR JUICES.

[In Spanish. / En espagnol.]

Author(s) : IBARZ A., BERMEJO M. L.

Type of article: Article

Summary

NON-ENZYMATIC BROWNING WAS STUDIED IN PEAR JUICES FROM 3 DIFFERENT VARIETIES (BUENA LUISA, CONDESA AND DEVOE) STORED AT 278 AND 310 K (5 AND 37 DEG C) AND ROOM TEMPERATURE. ORDER ZERO AND ORDER ONE KINETICS WERE APPLIED TO OBTAIN THE BEST EQUATION DESCRIBING THIS TYPE OF DETERIORATION. FORMATION OF HYDROXYMETHYLFURFURAL WAS EVALUATED AS WELL, AND A FIRST ORDER KINETICS WAS APPLIED TO DESCRIBE ITS EVOLUTION WITH STORAGE TIME.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1992-1251
  • Languages: Spanish
  • Source: Rev. Agroquim. Tecnol. Aliment. - vol. 31 - n. 2
  • Publication date: 1991/06
  • Document available for consultation in the library of the IIR headquarters only.

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