Abstract: The loss of ascorbic acid in the concentrated apple juice processing were studied. The most loss of ascorbic acid were 66% occurred in the pectin enzymic hydrolysis and juice clear processes. The crush and separating. The pressing. The HTST sterilization and the Vacum-concentrting occurred the losses Of the asscorbic arid were 2. 6%、 0. 8%、 2. 8% and 8. 7%, respechvely.

Key words: Concentrated, juice, Ascorbic, acid