| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277411 | Journal of Food Engineering | 2013 | 9 Pages |
Abstract
⺠Systemic adsorption decolorizing of Japanese soy sauce was investigated. ⺠Activated carbon, activated clay and silica gel decolorized the soy sauce. ⺠Activated carbon showed a highest color reduction while maintaining sensory quality. ⺠Adsorption processes showed a same decolorizing characteristics from plots of Îaâ vs Îbâ and ÎCâ vs ÎLâ.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Atsushi Miyagi, Hiroshi Nabetani, Mitsutoshi Nakajima,