Influence of processing regime on certain characteristics of diffusionally extracted apple juice

Abstract
Summary: The composition of apple juices produced by diffusional extraction under different processing regimes was investigated. It was demonstrated that the viscosity characteristics of a juice are dependent on the amount and nature of its pectic substances. With the exception of the addition of a pectin‐degrading enzyme, the juice viscosity was most strongly dependent on the degree of esterification of the juice pectin and was also affected by the presence of calcium ions. the degree of esterification of the pectin, and hence the juice viscosity, could be manipulated by changing the process temperature or by changing the residence time in the extractor.