INFLUENCE OF PROCESSING REGIME ON CERTAIN CHARACTERISTICS OF DIFFUSIONALLY EXTRACTED APPLE JUICE

The composition of apple juices produced by diffusional extraction und er different processing regimes was investigated. It was demonstrated that the viscosity characteristics of a juice are dependent on the amo unt and nature of its pectic substances. With the exception of the add ition of a pectin-degrading enzyme, the juice viscosity was most stron gly dependent on the degree of esterification of the juice pectin and was also affected by the presence of calcium ions. The degree of ester ification of the pectin. and hence the juice viscosity, could be manip ulated by changing the process temperature or by changing the residenc e time in the extractor.