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Resumen de Pardeamiento no enzimático de concentrado de zumo de melocotón

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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