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Kinetics of Deteriorative Reactions in Model Food Systems of High Water Activity: Color Changes Due to Nonenzymatic Browning
Author(s) -
PETRIELLA CLAUDIO,
RESNIK SILVIA L.,
LOZANO ROBERTO D.,
CHIRIFE JORGE
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb13759.x
Subject(s) - browning , flavor , water activity , kinetics , chemistry , food science , model system , water content , computational chemistry , physics , geotechnical engineering , quantum mechanics , engineering
Conventional food preservation methods by adjustment of water activity (a w ) have adverse effects on the flavor of the finished product. Recent research showed that a mild reduction of a, (i.e. to 0.90 ‐ 0.95) together with other factors will produce microbiologically stable products. The purpose of this work was to determine the kinetics of brown color development in model systems adjusted to the range of a w 0.90 ‐ 0.95. From results obtained one can see the strong influence of temperature and pH and the lack of influence of a w in the rate of brown color development.