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

Date

1995-06-01

Author

Bayındırlı, Alev
YENICERI, A

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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

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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.