The effect of grinding at various vacuum levels on the color, phenolics, and antioxidant properties of apple.

The purpose of this study was to evaluate the effect of grinding at different vacuum levels (2.67, 6.67, 13.33, 19.99, and 101.33kPa) on key quality factors of apple. In the control apple, ground at atmospheric pressure of 101.33kPa, the antioxidant activities rapidly decreased within the first 30min, then plateaued thereafter, while enzymatic browning… (More)