1978 Volume 25 Issue 1 Pages 46-48
When a whole apple was steeped in hot water at 75°C for one hour, it was capable to discharge effectively the transparent juice under a moderate pressure and also the juice was prevented from browning reactions. The facts seemed to come from such reasons as those found in sweet potato, previously reported: that is, some parts of bound water in the cells were liberated and also the membrane systems were altered in their permeability. Accordingly, by squeezing, low molecular components were excluded with water passing through the membrane systems, but high molecular ones such as enzymes related to browning reaction were apt to remain in the pressed cakes.
