Title: Kinetic Study of Non-enzymatic Browning of Peach Juice during Thermal Treatments
Abstract: Non-enzymatic browning easily takes place during thermal treatment of peach juice. Browning degree and the colour parameter L* are usually used as indexes to evaluate non-enzymatic browning. The indexes during thermal processing at different temperatures 80, 90 ℃ and 100 ℃ for peach juice were investigated. The results showed that with increasing temperature, the browning degree was increased by 0.185, 0.221 and 0.276, whereas the L* value was decreased by 4.22, 5.74 and 7.53, respectively. Both the chroma value and Hue angle were gradually decreased. The browning index(BI) was increased as the temperature increased. Various kinetic models including zero-order kinetic, first-order kinetic and combined kinetic models were employed to fit the experimental data. The results showed that the combined kinetic model was a better one for describing the dynamic changes in browning degree and colour value, as compared to the other two models(R2 0.823). Furthermore, the declined vitamin C content during thermal processing could be accurately described by the zeroorder kinetic model(R20.894). Meanwhile, the combined kinetic model(R20.905) could properly express the gain of 5-hydroxymethylfurfural contents. The relationship between 5-hydroxymethylfurfural and browning degree was satisfactorily fitted by means of quadratic model(R20.940) at three different temperatures.
Publication Year: 2014
Publication Date: 2014-01-01
Language: en
Type: article
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Cited By Count: 1
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