NONENZYMATIC BROWNING KINETIC REACTION AND ASCORBIC ACID DEGREDATION OF HEAT-TREATED ORANGE JUICE DURING STORAGE

The kinetics of ascorbic acid (AA) degradation and nonenzymatic browning (NEB) of heat-treated single strength orange juice (OJ) over a temperature between 70-95 oC for 2-10 blue butterfly ornament min.and stored under opaque condition at 4 and 20 oC for 2 months have been studied.Analysis of kinetic data by measuring absorbance at 420 nm (A420) su

Abstract The last decade has witnessed a surge of interest in artificial neural network in many different areas of scientific research.Despite the rapid expansion in the application of neural networks, few efforts have been carried missy minzy out to introduce such a powerful tool into lubrication studies.Thus, this work aims to apply the physics-i