期刊
JOURNAL OF FOOD ENGINEERING
卷 95, 期 4, 页码 541-550出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2009.06.017
关键词
Honey; Non-enzymatic browning; Kinetic modelling; WLF model; Dynamic heating conditions
资金
- Greek State Scholarships Foundation (IKY)
The kinetics of non-enzymatic browning (NEB) in honey and diluted honey systems was investigated. The effect of a. (in the range of 0.54-0.99) on brown pigment formation in honey and its diluted solutions, differing in the concentration of reactant solutes was monitored upon heating at four temperatures (50, 60,70 and 80 degrees C). The progression of the Maillard reaction was followed by spectrophotometric measurements at 420 nm (A(420)) and the absorbance-time curves were fitted to the logistic model. The processing temperature and water activity, or the initial reactant concentration, had a significant impact on browning kinetics and the color change of honey. Secondary models, expressing the dependence of the best fitted primary model parameters on temperature and alpha(w), were further developed. In addition, an alternative method of expressing the temperature dependence of browning rate constants using the WLF kinetic formalism, based on the glass transition temperature, T-g, was applied. The main secondary models were validated by comparing the predicted model parameters with those obtained from isothermal experiments. Finally, the derived kinetic model was further evaluated against the observed browning responses of honey under dynamic heating conditions to examine the applicability of the developed model over fluctuating temperature-time protocols. (C) 2009 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据