Impact on Changes of Color Value of Concentrated Clear Huaniu Apple Juice by Different Production Process
LIU Ying-ping
WANG Rui
MA Wen-sheng
GOU Fang-ding
CHEN Fa-ping
ZHANG Xiao-qin
Abstract：The concentrated clear apple juice, which were produced by different process, were placed in the open air, cold (5~10℃), at 10℃ and 20℃ constant temperature storage conditions. The color values were measured and calculatedat a regular interval. The results showed that color value decreased slowliest, and the juice storage time is the longest when the flow rate through the resin is 2.5BV/h.
Keywords：Clear concentrated juice of Huaniu applecolor valueprocess
Publication Date：2014-01-01
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：4( 33-36 )