Effects of high pressure homogenization on the stability of cloudy apple juice

Abstract

The high pressure homogenization (HPH) process is a non-thermal technology that can be used to change the structure of fluid foods. Appropriate HPH treatment is benefit for uniform particle sizes distribution in juice and reducing pulp sedimentation. Cloudy apple juice was used as the experimental material in this study to evaluate the homogeneous pressure and homogeneous times (10-1, 10-2, 20-1, 20-2, 30-1, 30-2, 40-1, 40-2, 50-1, 50-2) on stabilities of juice. The indicators, such as, cloud value, cloudy stability, particle size distribution, ζ-potential and dynamic instability were investigated for juice stability. The results showed that, when homogenization at 20 Mpa for one time, the apple juice showed lower cloud value, higher cloudy stability, more uniform particle sizes, higher ζ-potential and lower dynamic instability. Therefore, the better HPH condition on stability of cloudy apple juice was 20 Mpa homogenizing for one time.