Abstract:Maillard reaction is important for its effect on apple juice quality during heat processing. In order to control a complex reaction such as Maillard reaction, it is necessary to take a quantitative study. In this paper, a kinetic model was developed for the reaction among major sugars and amino acids in apple juice. A major guidance for understanding the mechanism of Maillard reaction in apple juice was given. To describe the quantitative changes of reaction and to predict the changes from certain time and temperature effects, the nonenzymatic browning of apple juice was discussed with the knowledge of kinetics.
