Abstract: The paper discussed causes and kinetics of nonenzymatic browning during banana juice storage. The results showed that Maillard Reaction between amide and reducing sugar was the main nonenzymatic browning cause of banana juice. Zero and first order kinetics was applied to describe evolution of relative absorbance at 420nm. Nonenzymatic browning was successfully adjusted to zero order kinetic model, and the activation energy found for the nonenzymatic browning was 80.46kJmol.

Key words: banana juice, nonenzymatic browning, Maillard Reaction, kinetic model