Non-enzymatic browning during thermal processing of canned sardine.

Evaluation and Optimization of Non Enzymatic Browning of “cajuina” during Thermal Treatment

“Cajuina” is a very popular drink in the Brazilian northeastern region and is produced by clarifying cashew apple juice. To preserve “cajuina” from chancing, the clarified cashew apple juice is submitted to thermal treatment where a desired final color should be obtained. To optimize color formation while maintaining high vitamin C and low 5-hydroxymethylfurfural (5-HMF) concentrations the ther...

Induced non-enzymatic browning of soybean meal. I. Effects of factors controlling non-enzymatic browning on in vitro ammonia release.

Non-enzymatic browning was tested as a means of suppressing degradation of soybean meal (SBM) by ruminal microbes in five trials with in vitro ammonia release as the response criterion. Treatments imposed on SBM included reducing sugar source (xylose, glucose, fructose and lactose), reducing sugar level (1, 3 and 5 mol/mol SBM-lysine), pH (6.5, 8.5 and 10.0), dry matter (DM) content (65, 70, 75...

Effect of Particle Orientation during Thermal Processing of Canned Peach Halves: A CFD Simulation

The objective of this work was to apply Computational Fluid Dynamics (CFD) to study the effect of particle orientation on fluid flow, temperature evolution, as well as microbial destruction, during thermal processing of still cans filled with peach halves in sugar syrup. A still metal can with four peach halves in 20% sugar syrup was heated at 100 °C for 20 min and thereafter cooled at 20 °C. I...

Studies on the Occurrence of Non-enzymatic Browning during the Storage of Cloudy Apple Juice

Abstract 120 day storage experiment at 4°C, 22°C and 40°C of cloudy apple juice without AA added or juice with 0.006% or 0.024% (w/w) AA added was conducted. The content of polyphenols, 5-(hydroxymethyl)furaldehyde (5-HMF), ascorbic acid, and the color were assessed by HPLC and other analysis techniques. The formation of new particles in juice during storage was studied by electronic scan micro...

Control of Enzymatic Browning in Frozen Peaches