Study On Browning Mechanism During Process Pineapple Concentration Juice

This paper studied the ingredient difference and dynamic turning brown processing on two crafts to product pineapple concentration juice, obtained main reasons causes the product turning brown, determined the essential craft to control turning brown, established simulation test to research mechanism of phenol oxidation polymerization, and selected resin adsorption method to control product browning. The aim was use pineapple for juice comprehensively, reduces processing cost of pineapple concentration juice, control product browning, and improves the product quality. The main conclusions were made as follows:1. Contrast the characteristics of pineapple concentration juice produced by two craft; the biggest ingredient differences were phenolics and chlorophyll content. Proanthocyanidin content in pineapple peel was about 5 times to fruit pulp, and the total phenol content was approximately 50% higher, chlorophyll mainly exists in peels. These were the main reasons that caused browning serious for pineapple concentration juice produced by whole pineapple...