Premium
DEGRADATION OF MANDARIN JUICE CONCENTRATES TREATED AT HIGH TEMPERATURES
Author(s) -
IBARZ ALBERT,
GARZA SALVADOR,
GARVÍN ALFONSO,
PAGÁN JORDI
Publication year - 2011
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.2009.00421.x
Subject(s) - browning , chemistry , kinetics , maillard reaction , autocatalysis , brix , degradation (telecommunications) , absorbance , residence time (fluid dynamics) , food science , chromatography , sugar , organic chemistry , telecommunications , physics , geotechnical engineering , quantum mechanics , computer science , engineering , catalysis
This work aims to characterize nonenzymatic browning of concentrated mandarin juice treated at different temperatures, identifying the different factors involved and their influence, and to propose a kinetic model for their evolution with treatment time. For 65°Brix sample, at 98C, the evolution of carotenes and total sugars can be described by means of first‐order kinetics, and formol index changes according to zero‐order kinetics. In the case of 5‐hydroxymethylfurfural, two types of kinetics, first‐order and autocatalytic, were assayed. For the mandarin juices at different temperatures (70–98C) and concentrations (10–65°Brix), the absorbance A 440 decreases according to first‐order kinetics. For the highest treatment temperatures and the most concentrated samples, in the first stage, an increase in the brightness and decrease of A 440 attributed to carotene degradation is observed. After the carotenes disappear, an increase in the color is observed, probably caused by the Maillard reaction.PRACTICAL APPLICATIONS In order to obtain some kinetic of deterioration processes of thermal‐processed juice, it is necessary to use high sufficient times to see its evolution. In some procedures for obtaining marmalades and jams using commercial fruit juices, cooking times tend to be high, which will negatively affect the quality of the final product. It is in these cases in which they could use the kinetic data obtained with high time treatment. In the nonenzymatic browning kinetic models determination, it is convenient to perform studies with sufficient high times assuring the possibility to interpolate the residence time of the juice while it flows through the heat treatment device. The information obtained from the study could be used as a guideline for designing thermal processes to reduce the quality degradation of the mandarin juice concentrates.