Abstract
Non-enzymatic browning predictions in reduced-moisture foods stored over one year at “ambient” temperature, were made using, (a) realistic environmental daily (and seasonal) temperature fluctuations, and (b) a constant mean temperature. Daily temperature records taken every 6 h from January 1st to December 31st (1460 temperature data) in four selected cities from Argentina, were used. The predicted amount of browning over one year storage was different depending whether the annual mean temperature ( T am), the monthly mean temperature ( T mm) or the daily temperature fluctuations ( T df) were used for the predictions. Predicted browning over one year was generally higher when realistic storage conditions (i.e., daily/seasonal temperature fluctuations) rather than mean values (annual or monthly), were used instead.
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