COLOR AND CLOUD STABILIZATION IN CLOUDY APPLE JUICE BY STEAM HEATING DURING CRUSHING

Steam heating of crushed apples in the range 65-70 degrees C for 15 to 20 sec controlled enzymatic browning and effectively stabilized cloud iness. Particles in fresh pressed cloudy apple juice were 3 mm but aft er 15 min of centrifugation at 4200 x g almost all particles had a dia meter of 1mm, and cloud could be considered stable, Median and modal d iameters were virtually coincident, suggesting a symmetrical distribut ion. The specific surface area of the cloudy juice particles was 50 mm (2)/g and no agglomeration occurred.