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 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 cmpk bolus nm (A420) suggested a zer