ASSESSMENT OF THE EXPONENTIAL MODEL TO SOUR CHERRY JUICE FILTRATIONS

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Atıf İçin Kopyala

SAHIN S., BAYINDIRLI L.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.15, sa.6, ss.403-411, 1991 (SCI-Expanded)

• Yayın Türü: Makale / Tam Makale
• Cilt numarası: 15 Sayı: 6
• Basım Tarihi: 1991
• Doi Numarası: 10.1111/j.1745-4549.1991.tb00184.x
• Dergi Adı: JOURNAL OF FOOD PROCESSING AND PRESERVATION
• Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
• Sayfa Sayıları: ss.403-411
• Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

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.