Pardeamiento no enzimático de concentrado de zumo de melocotón

• C. González ^[1] ; A. Ibarz ^[2] ; M. Vicente ^[1]
  1. [1] Universitat de Barcelona

     Universitat de Barcelona

     Barcelona, España

     
  2. [2] Universitat Politècnica de Catalunya

     Universitat Politècnica de Catalunya

     Barcelona, España

     
• Localización: Alimentaria: Revista de tecnología e higiene de los alimentos, ISSN 0300-5755, Nº 197 (Noviembre), 1988, págs. 63-68
• Idioma: español
• Texto completo no disponible (Saber más ...)
• Resumen

  • In this work, the non-enzymatic browning kinetic of clarified and depectinated peach juice concentrate was studied. The effect of temperature on non-enzymatic browning was determined by following absorbance at 420nm over the temperature range of 50-90ºC. Browning could be modeled as a first order rate process.

    Temperature dependance was described by the Arrenhius relationship with an activation energy of 17,26 kcal/mol.