Effect of Moisture Content on Maillard Browning Kinetics of a Model System during Microwave Heating

Color and Texture Development During Microwave and Conventional Baking of Breads

“…Numerous studies applied zero order model to describe the rate of browning in a food or a model system when reactant concentrations were not limiting for the rate of formation of brown pigment. [9][10][11][12] On the other hand, the color degradation during thermal processing followed first order kinetics. [13] The decrease in the bottom surface lightness values of susceptor treated breads during baking showed that browning could be achieved in microwave oven when susceptor was used (Fig.…”

Non-Enzymatic Degradation Pathways of Lactose and Their Significance in Dairy Products

“…In addition, the induction period was shorter in high-moisture systems although the ultimate extent of browning was lower than in the low-moisture systems. In contrast, the addition of water to a liquid model system containing L-proline and D-glucose in propylene glycol led to an increase in the induction period which was more pronounced at lower temperatures (Peterson et al, 1994).…”

“…Conversely, as a product of the reaction, water may inhibit the reaction via a mass action effect (Eichner and Karel, 1972). Indeed where diffusion/dissolution are not limiting factors, as in liquid model systems containing organic solvents, the addition of water can lead to a dramatic decrease in browning rate (Peterson et al, 1994). In studies on liquid cows' and buffalo milk systems, Gothwal and Bhavadasan (1991) reported that a 40% decrease in the concentration of total solids led to a 25.6 and 36.5% decrease in browning rate, respectively.…”

Effects of Expanded Polytetrafluoroethylene as a Packaging Material on the Appearance and Texture of Microwave-Baked Soy Cookies

“…It has been shown that the browning rate followed a zero-order reaction, with the rate constants drastically reduced with the addition of a small amount of water. [37] A generally accepted scenario of browning is that the rate of browning increases from the dry state, starting at a critical water activity of 0.2-0.3 for most foods, to a maximum at water activity of 0.5-0.8, and then decreases at higher water activities. [53] This scenario was supported by successes in applying microwave heating as a pre-or post-conventional baking process in breadmaking.…”