DEGRADATION OF MANDARIN JUICE CONCENTRATES TREATED AT HIGH TEMPERATURES

作者：Ibarz Albert^*; Garza Salvador; Garvin Alfonso; Pagan Jordi

来源：Journal of Food Process Engineering, 2011, 34(3): 682-696.

DOI：10.1111/j.1745-4530.2009.00421.x

This work aims to characterize nonenzymatic browning of concentrated mandarin juice treated at different temperatures, identifying the different factors involved and their influence, and to propose a kinetic model for their evolution with treatment time. For 65 degrees Brix sample, at 98C, the evolution of carotenes and total sugars can be described by means of first-order kinetics, and formol index changes according to zero-order kinetics. In the case of 5-hydroxymethylfurfural, two types of kinetics, first-order and autocatalytic, were assayed. For the mandarin juices at different temperatures (70-98C) and concentrations (10-65 degrees Brix), the absorbance A(440) decreases according to first-order kinetics. For the highest treatment temperatures and the most concentrated samples, in the first stage, an increase in the brightness and decrease of A(440) attributed to carotene degradation is observed. After the carotenes disappear, an increase in the color is observed, probably caused by the Maillard reaction.

• 出版日期2011-6