Effects of Acidity on the Stabilities of Cloudy Apple Juice

摘要

Acidity is an important influence factor for juice stability. In this study, the effects of acidity on stability of cloudy apple juice were investigated. The stability indexes, such as, turbidity, cloud value, 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 significant effects on turbidity, chrome (C*), cloud value, and D_(50), D_(90) in PSD of cloudy apple juice. The juice had a better stabilization at pH 2.5. At this pH condition, the turbidity, cloud value, cloud stability of juice 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 for improving stability of cloudy apple juice and extending juice shelf life.