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Journal of the Science of Food and Agriculture | Vol.2, Issue.8 | | Pages 342-347

Oxidation in apple juice. III.—Oxidation turbidities

C. R. Marshall

Abstract

Hydrogen peroxide has been used as a reagent for studying oxidation turbidities in bottled apple juice. The extent of sediment formation is dependent upon concentration of both dissolved oxygen and of an oxygen acceptor which is probably tannin, since juices with high tannin contents throw heavier deposits than others. Prolonged storage in bulk before bottling and heat treatment by pasteurization reduce the volume of deposit in bottle. Ascorbic acid added as an antioxidant is only slightly effective in controlling oxidation turbidities. The role of dissolved oxygen in apple juice is discussed at some length.

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Oxidation in apple juice. III.—Oxidation turbidities

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oxidation bottled

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C. R. Marshall,.Oxidation in apple juice. III.—Oxidation turbidities. 2 (8),342-347.

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