NONENZYMATIC BROWNING IN CLARIFIED APPLE JUICE AT HIGH-TEMPERATURES - A RESPONSE-SURFACE ANALYSIS


BAYINDIRLI A., KHALAFI S., YENICERI A.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol.19, no.3, pp.223-227, 1995 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Article
  • Volume: 19 Issue: 3
  • Publication Date: 1995
  • Doi Number: 10.1111/j.1745-4549.1995.tb00290.x
  • Journal Name: JOURNAL OF FOOD PROCESSING AND PRESERVATION
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.223-227

Abstract

The effect of temperature and soluble solids on nonenzymatic browning in clarified and concentrated apple juice was analyzed by response surface methodology. Color development at 20, 40 and 60 Brix and temperatures ranging from 70-90C were compared over a time range of 30-180 min. The browning reaction was found to be dependent on soluble solid content as well as on the reaction conditions such as temperature and time. The model combines the effect of temperature, soluble solids content and time on color change due to nonenzymatic browning.