Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
225921 | Journal of Food Engineering | 2007 | 4 Pages |
Abstract
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.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
I. Achaerandio, C. Güell, F. López,