NONENZYMATIC BROWNING KINETIC REACTION AND ASCORBIC ACID DEGREDATION OF HEAT-TREATED ORANGE JUICE DURING STORAGE

NONENZYMATIC BROWNING KINETIC REACTION AND ASCORBIC ACID DEGREDATION OF HEAT-TREATED ORANGE JUICE DURING STORAGE

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The kinetics of ascorbic acid (AA) degradation and nonenzymatic browning (NEB) of heat-treated single strength orange juice (OJ) over a temperature behringer wireless in ear monitor 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 oakley fives 4.0 be evaluated by the intensity of brown colour development of OJ.