NONENZYMATIC BROWNING IN CLARIFIED APPLE JUICE AT HIGH-TEMPERATURES - A RESPONSE-SURFACE ANALYSIS

Date

1995-06-01

Author

Bayındırlı, Alev
YENICERI, A

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

283
views

0
downloads

The effect of temperature and soluble solids on nonenzymatic browning in clarified and concentrated apple juice was analyzed by response surface methodology. Color development at 20, 40 and 60 Brix and temperatures ranging from 70-90C were compared over a time range of 30-180 min. The browning reaction was found to be dependent on soluble solid content as well as on the reaction conditions such as temperature and time. The model combines the effect of temperature, soluble solids content and time on color change due to nonenzymatic browning.

Subject Keywords

Food Science, General Chemistry, General Chemical Engineering

URI

https://hdl.handle.net/11511/36285

Journal

JOURNAL OF FOOD PROCESSING AND PRESERVATION

DOI

https://doi.org/10.1111/j.1745-4549.1995.tb00290.x

Collections

Department of Food Engineering, Article

Suggestions

OpenMETU
Core

MATHEMATICAL-ANALYSIS OF VARIATION OF DENSITY AND VISCOSITY OF APPLE JUICE WITH TEMPERATURE AND CONCENTRATION Bayındırlı, Levent A. (Wiley, 1992-01-01) The effect of temperature and concentration on some of the thermophysical properties of apple juice was studied. Density and viscosity of apple juice at different sugar concentrations and temperature were utilized to derive a multiparameter model. The derived model satisfactorily represented the variation of density and viscosity of apple juice in the concentration and temperature ranges 14-39-degrees-Brix, 20-80 C, respectively.
Predicting drying behavior of spaghetti in a continuous industrial dryer with the models determined in a lab scale batch system Kucuk, R; Ozilgen, M (Wiley, 1997-08-01) In the first stage of this study experimental data were obtained by using a lab scale batch type dryer, operating under various constant temperature/constant relative humidity combinations; then a mathematical model was determined for the effective diffusivity of moisture in spaghetti. In the second stage of the study the model obtained in the lab scale batch type dryer was used to calculate the moisture content of the spaghetti leaving continuous industrial scale dryer, and its success was tested by compar...
Determination of pasteurization treatment of liquid whole egg by measuring physical and rheological properties of cake cream Uysal, Reyhan S.; BOYACI, İSMAİL HAKKI; Şümnü, Servet Gülüm (Wiley, 2019-06-30) The aim of this study is to determine whether liquid whole egg (LWE) is pasteurized by measuring the physical and rheological properties of cake cream. The applicability of the method was demonstrated on the creams prepared using unpasteurized and pasteurized LWE (ranging from 60 to 68 degrees C for 2 and 5 min). Foaming capacities (%) of the LWE samples were measured. Physical (specific gravity) and rheological properties (shear rate-shear stress and shear rate-viscosity) of the creams were measured. A sta...
ASSESSMENT OF THE EXPONENTIAL MODEL TO SOUR CHERRY JUICE FILTRATIONS Şahin, Serpil (Wiley, 1991-01-01) De La Garza and Boulton's "Exponential model" of wine filtrations simulated the data satisfactorily in the cake filtration of sour cherry juice. There was an inverse relation between the filtration rate and the resistance. Increase in the amount of precoating decreased the filtration rate. However, increase in filter aid dose increased the filtration rate. Further increase in filter aid dose and pressure over some limiting value gave no further increases infiltration rate.
Emulsion filled polysaccharide gels: Filler particle effects on material properties, oral processing, and sensory texture Koç, Hicran; Drake, MaryAnne; Vinyard, Christopher J.; Essick, Gregory; van de Velde, Fred; Foegeding, E. Allen (Elsevier BV, 2019-09-01) Addition of filler particles is a common approach to alter food structure and thereby change sensory properties. The goal of this investigation was to determine how filler particles alter oral processing patterns and sensory texture perception of two model food gels with distinct mechanical properties. Agar gels (brittle) and kappa-carrageenan-locust bean gum gels (ductile) were formulated to have similar strength (fracture stress) but different deformability (fracture strain). Increasing the phase volume o...

Citation Formats

A. Bayındırlı and A. YENICERI, “NONENZYMATIC BROWNING IN CLARIFIED APPLE JUICE AT HIGH-TEMPERATURES - A RESPONSE-SURFACE ANALYSIS,” JOURNAL OF FOOD PROCESSING AND PRESERVATION, pp. 223–227, 1995, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/36285.