Abstract
The effect of thermal treatment on clarified cashew apple juice was studied at temperatures from 88 to 121 °C. Changes in colour measured with colorimetric parameters (reflectance spectra, colour difference and CIELAB), and the variation in ascorbic acid, 5-hydroxymethylfurfural (5-HMF) and sugar content were used to evaluate non-enzymatic browning. Kinetic models were applied to the changes in reflectance spectra, ascorbic acid and 5-HMF. The effect of temperature on kinetic constants was described by an Arrhenius type equation. The sugar content remained constant during thermal treatment and did not affect non-enzymatic browning, which was mainly affected by degradation of ascorbic acid. The kinetic models were used to optimise and control the thermal treatment for clarified cashew apple juice.
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