RESEARCH ON PREDICTION OF HIGH ENERGY MICROSEISMIC EVENTS IN ROCK BURST MINES BASED ON BP NEURAL NETWORK


NONENZYMATIC BROWNING KINETIC REACTION AND ASCORBIC ACID DEGREDATION OF HEAT-TREATED ORANGE JUICE DURING STORAGE

The kinetics of ascorbic acid (AA) degradation and nonenzymatic browning Frankincense (NEB) of heat-treated single strength orange juice (OJ) over a temperature between 70-95 oC for 2-10 min.and stored under opaque condition at 4 and 20 oC for 2 months have been studied.Analysis of kinetic data by measuring absorbance at 420 nm (A420) suggested a z

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