1. Effects of Acidity on the Stabilities of Cloudy Apple Juice
- Author
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Jianrong Li, He Liu, Dan Shi Zhu, Li Wei Wei, Xiao Jun Ren, and Xue Hui Cao
- Subjects
0404 agricultural biotechnology ,Mechanics of Materials ,Chemistry ,Mechanical Engineering ,General Materials Science ,04 agricultural and veterinary sciences ,Food science ,040401 food science - Abstract
Acidity is an important influence factor for juice stability. In this study, the effects of acidityon stability of cloudy apple juice were investigated. The stability indexes, such as, turbidity, cloudvalue, cloud stability, and particle size distribution (PSD) were measured at pH 2.0, 2.5, 3.0 and 3.5,along with the untreated juice (pH 3.8) as control group. The results showed that, pH has significanteffects on turbidity, chrome (C*), cloud value, and D50, D90 in PSD of cloudy apple juice. The juicehad a better stabilization at pH 2.5. At this pH condition, the turbidity, cloud value, cloud stability ofjuice was the best. In addition, at pH 2.5, the color of the juice was better, the particles were smaller,and the particle sizes were more uniform. By this study, a theoretical reference could be provided forimproving stability of cloudy apple juice and extending juice shelf life.
- Published
- 2018
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