G. Leach et al., INFLUENCE OF PROCESSING REGIME ON CERTAIN CHARACTERISTICS OF DIFFUSIONALLY EXTRACTED APPLE JUICE, International journal of food science & technology, 28(3), 1993, pp. 261-272
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.