ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Rate of browning in Red Delicious and Granny Smith apple juice concentrates during storage was investigated. Color development at 65°, 70° and 75°Brix and storage temperatures of 5°, 20° and 37°C were compared over 120 days. Color deterioration occured at a faster rate in Red Delicious. Reaction at different concentration and storage conditions was exponential, following an Arrhenius-type dependence with temperature. Activation energy for a solids content of 65 - 75°Brix ranged from 16.4 - 19.3 Kcal/mole. Influence of juice variety on activation energy was negligible. Water activity results are in general agreement with those reported by other investigators. A satisfactory correlation to predict commercial concentrate browning has been obtained. All other things being equal, thermal history is a critical factor to obtain a lighter color concentrate.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1984.tb13234.x
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