Abstract
The effect of thermal treatments on 11ยฐ Brix pear purรฉe were studied at temperatures from 80ยฐC to 98ยฐC. Changes in colour measured with colorimetric parameters (reflectance spectra, colour difference, L*, a* and b* parameters), and the variation in 5-hydroxymethylfurfural (HMF) and sugars (hexoses and sucrose) content were used to evaluate non-enzymatic browning. A kinetic model based on a two-stage mechanism was applied to the changes in colour difference and a*. A first order kinetic model was applied to L* changes, while absorbance at 420 nm (A 420) for liquid fractions was described using a zero order kinetic model. Thermally treated samples became more reddish and suffered a slight loss of yellow hues. The effect of temperature on kinetic constants was described by an Arrhenius type equation. The presence of pulp in the samples implied that the activation energy was lower than in clarified juices with the same soluble solids content.
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