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The kinetics of ascorbic acid (AA) degradation and nonenzymatic browning (NEB) of heat-treated single strength orange juice (OJ) over a temperature between 70-95 o C for 2-10 min. and stored under opaque condition at 4 and 20 o C for 2 months have been studied. Analysis of kinetic data by measuring absorbance at 420 nm (A420) suggested a zero-order reaction for NEB, while AA degradation followed a first-order reaction. The temperature dependence of NEB and AA degradation were adequately modeled by the Arrhenius equation. Activation energy of NEB and AA degradation as affected by heat-treatment and storage condition followed the same trend. The obtained results indicate that AA degradation can be evaluated by the intensity of brown colour development of OJ.

NONENZYMATIC BROWNING KINETIC REACTION AND ASCORBIC ACID DEGREDATION OF HEAT-TREATED ORANGE JUICE DURING STORAGE