Abstract
Quality deterioration of apple juice, thermally processed at constant temperatures ranging from 95 to 123 °C for 2 to 30 min, was measured by three quality indexes: nonenzymatic browning (NEBI), 5-hydroxymethylfurfural (HMF) and fluorescence relative index (FLRI). All three indexes followed an apparent zero-order reaction with activation energies of 148.6, 151.1 and 148.6 kJ/mole for NEBI, HMF and FLRI, respectively. FLRI correlated highly with HMF (R2 = 0.98). The correlation between HMF and FLRI, obtained under constant temperatures, was verified under continuous process conditions of 85 to 135 °C and 30 to 180 s. FLRI was found to be a quantitative criterion, which could be applied for 'on-line' monitoring of the deleterious effects of thermal processing of apple juice.
Original language | English |
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Pages (from-to) | 612-616 |
Number of pages | 5 |
Journal | LWT |
Volume | 31 |
Issue number | 7-8 |
DOIs | |
State | Published - Nov 1998 |
Keywords
- Browning
- Fluorescence
- HMF
- Kinetics