Effect of processing on post-bottling haze formation in apple juice
2001
Tajchakavit, S. | Boye, J.I. | Couture, R.
Post-bottling haze formation in clarified apple juice produced under a variety of processing conditions was studied. Turbidity of the juice was monitored at intervals during a 6-month storage period. Changing the pasteurization temperature of raw juice and omitting the addition of amyloglucosidase did not retard or prevent haze development. Omission of the fining procedure, however, resulted in an increase in turbidity of 1.36 NTU and visual observation of larger quantities of haze. Fining with a gelatin/bentonite ratio of 1:1 gave the least haze. Thermocoagulation treatment applied to the juice prior to ultrafiltration also did not retard or prevent haze formation. Ultrafiltration at lower processing temperatures resulted in the development of less haze. At higher temperatures an increase in turbidity of over 14 NTU was observed. The results suggest that optimization of the fining procedure and ultrafiltration could be used to retard post-bottling haze in apple juice.
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