Effect of Superfine Grinding on Physicochemical Properties of Apple Pomace

The effect of superfine grinding on the physicochemical properties of apple pomace was investigated in this study. The optimal ultrafine powder could be obtained under the conditions of motor speed 450 rpm and fan speed 300 rpm, whose particle size, water-solubility index, angle of repose, total phenolic content and total sugar content were 10.23 +/- 0.42 mu m, 33.65 +/- 0.91%, 39.36 +/- 1.59 degrees, 12.62 +/- 0.34 mg GAE/g and 136.14 +/- 3.1 mg/g, respectively. Compared with the traditional powder, the significant increase of water-solubility, total phenolic content and total sugar content could be found while the decrease of angle of repose could be observed. It could be concluded that the bioavailability of functional and nutritional ingredients of apple pomace could be significantly improved by superfine grinding.