Steam heating of crushed apples in the range 65–70°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 × g almost all particles had a diameter of 1 mm, 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 mm2/g and no agglomeration occurred.

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