C. González, Albert Ibarz Ribas, M. Vicente
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.
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