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1·Polyphenols were always thought to be connected with Browning and haze in apple juice concentrate.

人们普遍认为苹果浓缩汁的褐变和后混浊与多酚物质密切相关。

2·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。

3·Study on enhancing and conserving the color value of apple juice concentrate using different resin.

对不同种类树脂吸附提高和保持浓缩苹果清汁的色值进行了研究。

4·The selective removal of colored polyphenols oxidation products is ideal for apple juice concentrate production.

选择性地去除有颜色的多酚氧化产物，是理想的苹果浓缩汁加工工艺。

5·The haze values of raw apple juice and apple juice concentrate of'Lujia 1'were the lowest among the nine apple cultivars. 2.

无论是苹果原汁还是浓缩汁，‘鲁加1号’的浊度值是最低的。

6·Conclusion This method can considerably improve the sensitivity of detecting thermo-acidophilic bacteria in apple juice concentrate.

结论该方法可较大程度地提高苹果汁中嗜酸耐热菌检测的灵敏度。

7·Key operating units were found out by online monitoring of water quantity and wastewater quality in apple juice concentrate factory.

通过对浓缩苹果汁加工厂用水量及排水水质的监测，确定重点节水减污单元。

8·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。

9·The reaction mechanism of the post-haze in apple juice concentrate and the influencing factors and controlling methods concerned are summarized.

综述了苹果浓缩汁后混浊的反应机理、影响因素及抑制方法。

10·The capacity and production of Chinese apple juice industry is the largest in the world, is more than 60% of the total apple juice concentrate quantity.

中国浓缩苹果清汁生产能力和产量位居世界首位，占世界总量的60%以上。