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Concentration of Apple Juice

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Book cover Processed Apple Products

Abstract

Apple juice and other fluid foods are concentrated in order to reduce their volume and weight; this reduction results in lower costs of packaging, storage, and transportation. Concentration also has stimulated the development of many new food products and the economic utilization of perishable crops during peak harvest periods. In recent years, concentrated apple juice has become an important item of international commerce with large quantities of 72-°Brix juice being exported to the United States from West Germany, Argentina, South Africa, the Netherlands, France, and Chile. For example, the quantity of concentrated apple juice imported into the United States in 1983 amounted to the equivalent of 592.7 million liters of single-strength juice.

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Authors
  1. M. A. Rao
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Editors and Affiliations

  1. New York State Agricultural Experiment Station, Cornell University, Geneva, New York, USA

    Donald L. Downing Ph.D. (Professor of Food Processing) (Professor of Food Processing)

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© 1989 Van Nostrand Reinhold

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Rao, M.A. (1989). Concentration of Apple Juice. In: Downing, D.L. (eds) Processed Apple Products. Springer, New York, NY. https://doi.org/10.1007/978-1-4684-8225-6_7

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  • DOI: https://doi.org/10.1007/978-1-4684-8225-6_7

  • Publisher Name: Springer, New York, NY

  • Print ISBN: 978-1-4684-8227-0

  • Online ISBN: 978-1-4684-8225-6

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