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food.maillard-browning-rate2 Calculator
Estimates the Maillard browning rate index from reducing sugar concentration, free amino acid content, and temperature, based on pseudo-second-order kinetics. Used in food product development to predict shelf-life colour change and flavour development.
Inputs
Reducing Sugar G L
Amount of solute per unit volume. Higher concentration = more solute dissolved.
Amino Acid G L
Amount of solute per unit volume. Higher concentration = more solute dissolved.
Temperature C
Thermal state of the substance. Check whether the formula needs Celsius, Fahrenheit, or Kelvin (K = °C + 273.15).
Water Activity
Reference formula or conversion factor shown for context.
Results
browning rate index
A normalised score comparing the result to a reference baseline.
rate constant k
The value at the specified point or condition.
optimal aw for Maillard
Reference formula or conversion factor shown for context.
temperature effect
The change in the property attributable to the temperature difference. Many material properties are temperature-dependent.
k = k_ref·exp(-Ea/R·(1/T-1/T_ref))
Reference formula or conversion factor shown for context.
colour development
The colour classification or output colour code computed from the inputs.