KINETICS OF ASCORBIC-ACID LOSS AND NONENZYMATIC BROWNING IN ORANGE JUICE SERUM - EXPERIMENTAL RATE CONSTANTS

被引：89

作者：

JOHNSON, JR ^{[1
]}

BRADDOCK, RJ ^{[1
]}

CHEN, CS ^{[1
]}

机构：

[1] TASTEMAKER, LAKELAND, FL 33801 USA

来源：

JOURNAL OF FOOD SCIENCE | 1995年 / 60卷 / 03期

关键词：

ORANGE JUICE; NONENZYMATIC BROWNING; JUICE SERUM; ASCORBIC ACID; KINETICS;

D O I：

10.1111/j.1365-2621.1995.tb09812.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The kinetics of ascorbic acid loss and nonenzymatic browning in clarified orange juice (serum) were investigated in an anaerobic environment from 70.3 to 97.6 degrees C and from 11.7 to 80.6 degrees Brix. Data were fitted to first-order kinetic models. Rate constants of ascorbic acid degradation in serum were not different from rate constants in whole juice. Activation energies were approximate to 30 kcal/mol and largely independent of solids concentration. Rate constants of browning pigment formation were 30-50% greater in serum. Activation energies were 19-25 kcal/mol and increased slightly with solids concentration.

引用

页码：502 / 505

页数：4

共 28 条

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[2]

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