Color and Cloud Stabilization by Steam Heating During Crushing in Cloudy Apple Juice

GENOVESE, DIEGO B.; ELUSTONDO, MIGUEL P.; LOZANO, JORGE E.

JOURNAL OF FOOD SCIENCE

Blackwell Synergy

Año: 1997 vol. 62 p. 1171 - 1175

0022-1147

            The color and cloud stability of cloudy apple juice with steam heating during crushing was studied. Steam heating of the mash in the range 65-70C for 15 to 20 sec not only controlled enzymatic browning but effectively stabilize cloudiness. Results showed that particles in fresh pressed cloudy apple juice were no greater than 3mm but after 15 min of centrifugation at 4200 x g practically all the particles have a diameter equal or less than 1mm, and cloud can be considered stable. Median and modal diameters resulted virtually coincident, suggesting a symmetrical distribution. The specific surface area of the cloudy juice particles was roughly 50 mm2/g and no agglomeration occurs.