NONENZYMATIC BROWNING KINETIC REACTION AND ASCORBIC ACID DEGREDATION OF HEAT-TREATED ORANGE JUICE DURING STORAGE
The kinetics of ascorbic acid (AA) degradation and nonenzymatic browning (NEB) of heat-treated single strength orange juice (OJ) over a temperature between 70-95 <sup>o</sup>C for 2-10 min. and stored under opaque condition at 4 and 20 <sup>o</sup>C for 2 months have been stu...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
College of Agriculture
2017-06-01
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| Series: | Mesopotamia Journal of Agriculture |
| Subjects: | |
| Online Access: | https://magrj.mosuljournals.com/article_161257_18d83e4c9bfe15237d7dd778aaa423f7.pdf |
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| Summary: | The kinetics of ascorbic acid (AA) degradation and nonenzymatic browning (NEB) of heat-treated single strength orange juice (OJ) over a temperature between 70-95 <sup>o</sup>C for 2-10 min. and stored under opaque condition at 4 and 20 <sup>o</sup>C for 2 months have been studied. Analysis of kinetic data by measuring absorbance at 420 nm (A<sub>420</sub>) suggested a zero-order reaction for NEB, while AA degradation followed a first-order reaction. The temperature dependence of NEB and AA degradation were adequately modeled by the Arrhenius equation. Activation energy of NEB and AA degradation as affected by heat-treatment and storage condition followed the same trend. The obtained results indicate that AA degradation can be evaluated by the intensity of brown colour development of OJ. |
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| ISSN: | 1815-316X 2224-9796 |