ASSESSMENT OF THE EXPONENTIAL MODEL TO SOUR CHERRY JUICE FILTRATIONS


SAHIN S. , BAYINDIRLI L.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol.15, no.6, pp.403-411, 1991 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 15 Issue: 6
  • Publication Date: 1991
  • Doi Number: 10.1111/j.1745-4549.1991.tb00184.x
  • Title of Journal : JOURNAL OF FOOD PROCESSING AND PRESERVATION
  • Page Numbers: pp.403-411

Abstract

De La Garza and Boulton's "Exponential model" of wine filtrations simulated the data satisfactorily in the cake filtration of sour cherry juice. There was an inverse relation between the filtration rate and the resistance. Increase in the amount of precoating decreased the filtration rate. However, increase in filter aid dose increased the filtration rate. Further increase in filter aid dose and pressure over some limiting value gave no further increases infiltration rate.