The loss of ascorbic acid in the concentrated apple juice processing were studied.
浓缩苹果汁时，在果汁酶解澄清操作中，抗坏血酸的损失最大，约为66％；
The research was one part of project 'research and development of deep processing technology for agricultural product', and was about processing technology for cloudy apple juice.
“农产品深加工技术与设备研究开发”子课题——苹果浊汁加工技术研究部分。
The ultrahigh pressure technology alone or combined with heating was used in processing fresh apple juice and the its effect on PPO activity in juice was studied.
使用超高压技术单独或协同热对鲜榨苹果汁进行处理，研究对其中多酚氧化酶（PPO）的影响。
Browning and haze in apple juice concentrate (AJC) have been long-standing problems in processing and there is no reliable solution to them.
苹果浓缩汁褐变、后混浊一直是困扰着我国乃至世界果汁加工业的重大技术难题，目前尚无成熟可靠的控制方法。
The situation of processing and research for fermented apple juice abroad in recent years is reviewed and the development trend described.
回顾并概要介绍了近年来国际苹果发酵汁饮料的加工技术、研究状况和发展趋势。
Chinese fruit juice export has been going up rapidly in recent years, and China has switched to the role of the global apple juice concentrate processing center.
我国果汁出口近年来快速增长，世界浓缩苹果汁生产中心已向中国转移。
Browning and haze have been crucial technical problems in apple juice concentrate (AJC) processing.
苹果浓缩汁中的褐变和后混浊一直是困扰果汁行业的重大技术难题。
Maillard reaction is important for its effect on apple juice quality during heat processing.
在苹果汁的热加工过程中，美拉德反应对其质量的影响是极其重要的。
Maillard reaction is important for its effect on apple juice quality during heat processing.
在苹果汁的热加工过程中，美拉德反应对其质量的影响是极其重要的。
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