THE EFFECT OF DEPECTINIZATION AND CLARIFICATION ON THE FILTRATION OF SOUR CHERRY JUICE

SAHIN S., BAYINDIRLI L.

JOURNAL OF FOOD ENGINEERING, cilt.19, sa.3, ss.237-245, 1993 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 19 Sayı: 3
  • Basım Tarihi: 1993
  • Doi Numarası: 10.1016/0260-8774(93)90045-l
  • Dergi Adı: JOURNAL OF FOOD ENGINEERING
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.237-245
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

Filtration rate and resistance are affected by the operations prior to filtration in fruit juice production lines. In this research, the effects of depectinization and clarification on filtration resistance and rate were evaluated. Filtration studies on raw juice, depectinized juice and depectinized plus clarified juice were compared It was observed that pretreatments reduce the resistance considerably.