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NONENZYMATIC BROWNING KINETIC REACTION AND ASCORBIC ACID DEGREDATION OF HEAT-TREATED ORANGE JUICE DURING STORAGE | ||
| Mesopotamia Journal of Agriculture | ||
| Article 27, Volume 45, Issue 1, 2017, Pages 319-328 PDF (565.86 K) | ||
| Document Type: Research | ||
| DOI: 10.33899/magrj.2017.161257 | ||
| Author | ||
| Thamer A. Khalil Khalil* | ||
| Department of Food Science, College of Agriculture and Forestry, Mosul University, Iraq. | ||
| Abstract | ||
| The kinetics of ascorbic acid (AA) degradation and nonenzymatic browning (NEB) of heat-treated single strength orange juice (OJ) over a temperature between 70-95 oC for 2-10 min. and stored under opaque condition at 4 and 20 oC for 2 months have been studied. Analysis of kinetic data by measuring absorbance at 420 nm (A420) suggested a zero-order reaction for NEB, while AA degradation followed a first-order reaction. The temperature dependence of NEB and AA degradation were adequately modeled by the Arrhenius equation. Activation energy of NEB and AA degradation as affected by heat-treatment and storage condition followed the same trend. The obtained results indicate that AA degradation can be evaluated by the intensity of brown colour development of OJ. | ||
| Keywords | ||
| orange juice; ascorbic acid; nonenzymatic browning; reaction kinetic; Activation Energy | ||
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