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NONENZYMATIC BROWNING IN APPLE JUICE CONCENTRATE DURING STORAGE.

Author(s) : TORIBIO J. L., LOZANO J. E.

Type of article: Article

Summary

RATE OF BROWNING IN RED DELICIOUS AND GRANNY SMITH APPLE JUICE CONCENTRATES WAS INVESTIGATED. COLOR DEVELOPMENT AT 65, 70 AND 75 DEG BRIX AND TEMPERATURES OF 278, 293 AND 310 K (5, 20 AND 37 DEG C) WERE COMPARED OVER 120 DAYS. COLOR DETERIORATION OCCURRED AT A FASTER RATE IN RED DELICIOUS. REACTION WAS EXPONENTIAL, FOLLOWING AN ARRHENIUS-TYPE DEPENDENCE WITH TEMPERATURE. ACTIVATION ENERGY FOR A SOLIDS CONTENT OF 65-75 DEG BRIX RANGED FROM 16.4-19.3 KCAL/MOLE. WATER ACTIVITY RESULTS ARE IN GENERAL AGREEMENT WITH THOSE REPORTED BY OTHER INVESTIGATORS. A SATISFACTORY CORRELATION HAS BEEN OBTAINED.

Details

  • Original title: NONENZYMATIC BROWNING IN APPLE JUICE CONCENTRATE DURING STORAGE.
  • Record ID : 1985-0661
  • Languages: English
  • Publication date: 1984
  • Source: Source: J. Food Sci.
    vol. 49; n. 3; 1984.05-06; 889-892; 6 fig.; 2 tabl.; 30 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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