Kinetic Study of Non-enzymatic Browning of Peach Juice during Thermal Treatments

doi:10.7506/spkx1002-6630-201401010

Abstract

Abstract:

Non-enzymatic browning easily takes place during thermal treatment of peach juice. Browning degree and the
colour parameter L* are usually used as indexes to evaluate non-enzymatic browning. The indexes during thermal processing
at different temperatures 80, 90 ℃ and 100 ℃ for peach juice were investigated. The results showed that with increasing
temperature, the browning degree was increased by 0.185, 0.221 and 0.276, whereas the L* value was decreased by 4.22,
5.74 and 7.53, respectively. Both the chroma value and Hue angle were gradually decreased. The browning index (BI) was
increased as the temperature increased. Various kinetic models including zero-order kinetic, first-order kinetic and combined
kinetic models were employed to fit the experimental data. The results showed that the combined kinetic model was a better
one for describing the dynamic changes in browning degree and colour value, as compared to the other two models (R2＞
0.823). Furthermore, the declined vitamin C content during thermal processing could be accurately described by the zeroorder
kinetic model (R2＞0.894). Meanwhile, the combined kinetic model (R2＞0.905) could properly express the gain of
5-hydroxymethylfurfural contents. The relationship between 5-hydroxymethylfurfural and browning degree was satisfactorily
fitted by means of quadratic model (R2＞0.940) at three different temperatures.

Key words: peach juice, thermal treatment, non-enzymatic browning, kinetics, colour

CLC Number:

TS255.44

RUAN Wei-hong1,2, DENG Fang-ming1,*, BI Jin-feng2, LIU Xuan2, JIAO Yi2, WU Xin-ye2. Kinetic Study of Non-enzymatic Browning of Peach Juice during Thermal Treatments[J]. FOOD SCIENCE, 2014, 35(1): 50-55.

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