Effect of moisture content on Maillard browning kinetics of a model system during microwave heating
1994
Peterson, B.I. | Tong, C.H. | Ho, C.T. | Welt, B.A.
A unique apparatus was developed to measure the browning reaction kinetics of a liquid model system on-line during microwave heating. The apparatus consisted of a sealable, microwave-transparent reaction vessel, microwave oven temperature controller, peristalic pump, flow cell, and spectrophotometer (420 nm). The model system consisted of equimolar concentrations of L-proline and D-glucose in propylene glycol at added moisture contents of 0, 2.5, and 5%. The browning rate followed a zero-order reaction, with the rate constants drastically reduced with the addition of a small amount of water. The temperature dependence of the browning reaction was adequately described by the Arrhenius equation. The activation energies (av = 36.03 +/- 1.73 kcal/mol) were independent of moisture content and were consistent with literature.
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