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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 Lunch Bag 2 months have been studied.Analysis of kinetic data by measuring absorbance at 420 nm (A420) suggested a zero

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