摘要：Kinetics of nonenzymatic browning in apple juice concentrate was investigated by following absorbance at 420 nm between the temperatures 338-358 K. The soluble solids content ranged from 55 to 69o Brix. Brown color formation was found to increase with both temperature and soluble solids content. A zero-order kinetics was observed after an initial lag period and temperature dependence was described by the Arrhenius relationship with activation energies ranging from 47.5 to 29.6 kJ.mol-1 for concentrates from 55 to 69o Brix.
