Color Development Characteristic and Kinetic Modeling of Maillard Reaction in Membrane-Clarified Sugarcane Juice During Vacuum Evaporation Process

Color Development Characteristic and Kinetic Modeling of Maillard Reaction in Membrane-Clarified Sugarcane Juice During Vacuum Evaporation Process

This study systematically investigated the evolution of color values and the reaction kinetics of the Maillard reaction in membrane-clarified sugarcane juice during the vacuum evaporation process, providing a theoretical basis for pigment regulation in white sugar production. Content changes in the...

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Bibliographic Details
Main Authors: Meiyi Han, Hongkui Zhao, Zhihua Liu, Jing Liu, Xi Liu, Fangxue Hang, Kai Li, Caifeng Xie
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Foods
Subjects:
sucrose
ceramic membrane filtration
Maillard reaction
melanoidins
Online Access:https://www.mdpi.com/2304-8158/14/12/2136
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