کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
225921 | 464516 | 2007 | 4 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
New approach to continuous vinegar decolourisation with exchange resins
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
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چکیده انگلیسی
A decolourisation process using ion-exchange resins (Lewatit S-5328-A) was applied to wine vinegar on a pilot scale. In the fixed experimental conditions, the decolourisation efficiency (DE) was 75.5% and the total phenolic compounds removed (DPTI) was 60%. Additional analysis of the adsorption selectivity of the ion exchange showed that the phenolic fraction involved in browning decreased. The resin had a greater affinity for the hydroxycinnamic acids (99% removed), (+) catechin and gallic acid (both 85% removed). Vinegar colour enhancement was also conducted. The colour of a browned vinegar improved to normal values after the adsorption process.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 78, Issue 3, February 2007, Pages 991–994
Journal: Journal of Food Engineering - Volume 78, Issue 3, February 2007, Pages 991–994
نویسندگان
I. Achaerandio, C. Güell, F. López,