Effects of Acidity on the Stabilities of Cloudy Apple Juice

Dan Shi Zhu; Li Wei Wei; Xiao Jun Ren; Xue Hui Cao; He Liu; Jian Rong Li

doi:10.4028/www.scientific.net/KEM.789.26

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HomeKey Engineering MaterialsKey Engineering Materials Vol. 789Effects of Acidity on the Stabilities of Cloudy...

Effects of Acidity on the Stabilities of Cloudy Apple Juice

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.

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Periodical:

Key Engineering Materials (Volume 789)

Pages:

26-30

DOI:

https://doi.org/10.4028/www.scientific.net/KEM.789.26

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Online since:

November 2018

Authors:

Dan Shi Zhu, Li Wei Wei, Xiao Jun Ren, Xue Hui Cao, He Liu, Jian Rong Li*

Keywords:

Acidity, Cloudy Apple Juice, Stability

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