EFFECT OF MOISTURE CONTENT AND TEMPERATURE ON SOME ASPECTS OF NONENZYMATIC BROWNING IN DEHYDRATED APPLE

Dehydrated apple was heat‐damaged at various constant moisture contents and constant temperatures and the optical density at 282 nm (OD282) of its methanol‐water extracts subsequently determined. Moisture and temperature ranges studied simulate the conditions that usually would prevail during air de...

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Autor principal: Resnik, Silvia Liliana
Publicado: 1979
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v44_n2_p601_RESNIK
http://hdl.handle.net/20.500.12110/paper_00221147_v44_n2_p601_RESNIK
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_00221147_v44_n2_p601_RESNIK
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spelling paper:paper_00221147_v44_n2_p601_RESNIK2023-06-08T14:46:00Z EFFECT OF MOISTURE CONTENT AND TEMPERATURE ON SOME ASPECTS OF NONENZYMATIC BROWNING IN DEHYDRATED APPLE Resnik, Silvia Liliana Dehydrated apple was heat‐damaged at various constant moisture contents and constant temperatures and the optical density at 282 nm (OD282) of its methanol‐water extracts subsequently determined. Moisture and temperature ranges studied simulate the conditions that usually would prevail during air dehydration of apple. It was found that the rate of increase of OD282 which is associated with the presence of 5‐hydroxy‐methyl‐furfural—followed a zero order reaction kinetics m the range of variables studied. The rates of OD282 increase were determined and correlated with moisture content and temperature. The effect of temperature on the rates is reported as apparent activation energies. It was found that the apparent energy of activation increased with decreasing moisture content. Copyright © 1979, Wiley Blackwell. All rights reserved Fil:RESNIK, S. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 1979 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v44_n2_p601_RESNIK http://hdl.handle.net/20.500.12110/paper_00221147_v44_n2_p601_RESNIK
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
description Dehydrated apple was heat‐damaged at various constant moisture contents and constant temperatures and the optical density at 282 nm (OD282) of its methanol‐water extracts subsequently determined. Moisture and temperature ranges studied simulate the conditions that usually would prevail during air dehydration of apple. It was found that the rate of increase of OD282 which is associated with the presence of 5‐hydroxy‐methyl‐furfural—followed a zero order reaction kinetics m the range of variables studied. The rates of OD282 increase were determined and correlated with moisture content and temperature. The effect of temperature on the rates is reported as apparent activation energies. It was found that the apparent energy of activation increased with decreasing moisture content. Copyright © 1979, Wiley Blackwell. All rights reserved
author Resnik, Silvia Liliana
spellingShingle Resnik, Silvia Liliana
EFFECT OF MOISTURE CONTENT AND TEMPERATURE ON SOME ASPECTS OF NONENZYMATIC BROWNING IN DEHYDRATED APPLE
author_facet Resnik, Silvia Liliana
author_sort Resnik, Silvia Liliana
title EFFECT OF MOISTURE CONTENT AND TEMPERATURE ON SOME ASPECTS OF NONENZYMATIC BROWNING IN DEHYDRATED APPLE
title_short EFFECT OF MOISTURE CONTENT AND TEMPERATURE ON SOME ASPECTS OF NONENZYMATIC BROWNING IN DEHYDRATED APPLE
title_full EFFECT OF MOISTURE CONTENT AND TEMPERATURE ON SOME ASPECTS OF NONENZYMATIC BROWNING IN DEHYDRATED APPLE
title_fullStr EFFECT OF MOISTURE CONTENT AND TEMPERATURE ON SOME ASPECTS OF NONENZYMATIC BROWNING IN DEHYDRATED APPLE
title_full_unstemmed EFFECT OF MOISTURE CONTENT AND TEMPERATURE ON SOME ASPECTS OF NONENZYMATIC BROWNING IN DEHYDRATED APPLE
title_sort effect of moisture content and temperature on some aspects of nonenzymatic browning in dehydrated apple
publishDate 1979
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v44_n2_p601_RESNIK
http://hdl.handle.net/20.500.12110/paper_00221147_v44_n2_p601_RESNIK
work_keys_str_mv AT resniksilvialiliana effectofmoisturecontentandtemperatureonsomeaspectsofnonenzymaticbrowningindehydratedapple
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