Abstract: Freeze concentration property was studied for apple juice concentration by the principle of advance gradually freeze concentration, it was proved that the result of advance gradually concentration was good. The major factor which affects freeze concentration is agitation speed. When agitating speed increases, the concentration effect can be enhanced and the solute loss can be decreased. The oncentration effect is optimum and solute loss is the least at the speed of 1200 r/min. Freeze concentration is the best way to enhance concentrate qualitatively and it has no effect on the acidity and the vitamin C content of apple juice. The sensory quality of concentrated product is uniform and the original special flavour of apple juice is preserved very well.