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BIBTEX RIS

Non-enzymatic browning in clarified cashew apple juice during thermal treatment: Kinetics and process control

2007; Elsevier BV; Volume: 106; Issue: 1 Linguagem: Inglês

10.1016/j.foodchem.2007.05.063

1873-7072

Leandro Fernandes Damasceno, Fabiano A.N. Fernandes, M. M. A. Magalhães, Edy Sousa de Brito,

Food Quality and Safety Studies

The effect of thermal treatment on clarified cashew apple juice was studied at temperatures from 88 to 121 °C. Changes in colour measured with colorimetric parameters (reflectance spectra, colour difference and CIELAB), and the variation in ascorbic acid, 5-hydroxymethylfurfural (5-HMF) and sugar content were used to evaluate non-enzymatic browning. Kinetic models were applied to the changes in reflectance spectra, ascorbic acid and 5-HMF. The effect of temperature on kinetic constants was described by an Arrhenius type equation. The sugar content remained constant during thermal treatment and did not affect non-enzymatic browning, which was mainly affected by degradation of ascorbic acid. The kinetic models were used to optimise and control the thermal treatment for clarified cashew apple juice.