Research on Maillard reaction and browning kinetics of canned litchi during storage

Using browning degree A440 as the main index,the relationship between browning and Maillard reaction of canned litchi during storage was researched,and its browning reaction kinetics was preliminary studied.A mathematical model describing the dynamic relationship between storage temperature and browning degree rate was developed,and the accuracy of the model were verified by validation experiments.The results show that the change on amino acids,reducing sugar and total acid content of canned litchi during storage is closely related with the A440,Maillard reaction is one of the most important reasons on browning of canned litchi.browning kinetics of canned litchi during storage was fitted to the pseudo-zero order model,as kinetic equation A440=A0+143.022e(-2764.4/T)t.The error of prediction on browning degree of canned litchi under room temperature storage was less than 10%.