Application of matlab software to optimize crushing temperature for cloudy apple juice

摘要

To determine the optimum crushing temperature for cloudy apple juice, the content of chemical composition and the physical properties of cloudy apple juice were assessed in the process of heating during crushing. The color and the content of ascorbic acid of juice was affected by the heating temperature of the puree. Though ascorbic acid in juice lost more when puree being heated to 92°C or 95°C, the total polyphenols in juice lost less compared with the control. The color and cloud stability of cloudy apple juice could be improved when it was made by heating the puree to above 92°C during 80 seconds. The optimum crushing temperature for apple was 95 °C when calculated using matlab software by computer.