Mechanism of formation of the second haze and its controlling technology were studied in apple juice concentrate according to the practice of juice production .The main conclusions were made as followed:
1. The contents of total phenolics, condensed tannins, soluble protein and metal iron such as K\ Ca2\ Mg2+ in haze juice were higher than that in normal juice, but the contents of small phenolics were lower than that in normal juice.
2. The turbidity of apple juice were reduced by ...