Nonenzymatic browning in clarified apple juice at high temperatures: a response surface analysis
1995
Bayindirli, A. | Khalafi, S. | Yeniceri, A.
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.
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书目信息
Journal of food processing and preservation
卷
19
期
3
页码
223
- 227
ISSN
0145-8892
其它主题
Optimization
语言
英语
注释
2019-12-04
类型
Journal Article; Text
2024-02-29
MODS