Kinetika perubahan mutu saribuah nenas dalam proses aseptik

Abstract

Kinetics and phenomena of the changes of pineapple juice quality were studied. Rheology of pineapple juice at high temperatures was also observed. Kinetic parameters were investigated based on the holding tube temperature of microthermic apparatus used for aseptic processing study. The treatments were processing times and temperatures, i.e. in the ranged of 0-60 second and 87-96 OC, respectively. The kinetic parameters obtained from the experiments were used to optimize the aseptic processing of pineapple juice. The results showed that ascorbic acid content decreased during aseptic process while browning index increased. The change of ascorbic acid content was succesfully described by second order kinetic model, whereas the increase of browning index followed zero order.