Color and cloud stabilization in cloudy apple juice by steam heating during crushing

Steam heating of crushed apples in the range 65-70 degrees C for 15 to 20 sec controlled enzymatic browning and effectively stabilized cloudiness. Particles in fresh pressed cloudy apple juice were 3 mm but after 15 min of centrifugation at 4200 x g almost all particles had a diameter of 1mm, and cloud could be considered stable, Median and modal diameters were virtually coincident, suggesting a symmetrical distribution. The specific surface area of the cloudy juice particles was 50 mm(2)/g and no agglomeration occurred.