Study on Quality Control of Clarified Dangshan Pear Juice Concentrates during Storage Browning

Abstract

Abstract: This work was focused on the study of kinetics of browning and the facts affecting browning in clarified 70°Brix Dangshan pear juice concentrates.The effects on being stored at 4℃,30℃,37℃,50℃over 60 days were investigated respectively. Colour development was measured by browning index(A440),T625and 5-HMF.Browning levels of Dangshan pear juice concentrates increase with the increase of both time and temperature,according to two stages combined reaction kinetics. Activation energy of the clarified Dangshan pear juice concentrates is 6.88 kCal/mol.The correlationship between 5- hydroxymethylfurfural（5-HMF）concentration and browning index A440is positive.Effect of light on browning is negligible,while effect of air is significant before storage.

Key words: clarified Dangshan pear juice concentrates, storage, browning, 5-hydroxymethylfurfural(5-HMF)

PAN Jian, YANG Yi, XIE Hui-Ming, ZHANG Hao, ZHANG Ting-Yu, YOU Feng-Hui. Study on Quality Control of Clarified Dangshan Pear Juice Concentrates during Storage Browning[J]. FOOD SCIENCE, 2007, 28(4): 52-55.

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Study on Quality Control of Clarified Dangshan Pear Juice Concentrates during Storage Browning

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