THE EFFECT OF DEPECTINIZATION AND CLARIFICATION ON THE FILTRATION OF SOUR CHERRY JUICE

Date

1993-01-01

Author

Şahin, Serpil
BAYINDIRLI, L

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

8
views

0
downloads

Filtration rate and resistance are affected by the operations prior to filtration in fruit juice production lines. In this research, the effects of depectinization and clarification on filtration resistance and rate were evaluated. Filtration studies on raw juice, depectinized juice and depectinized plus clarified juice were compared It was observed that pretreatments reduce the resistance considerably.

Subject Keywords

Food Science

URI

https://hdl.handle.net/11511/36410

Journal

JOURNAL OF FOOD ENGINEERING

DOI

https://doi.org/10.1016/0260-8774(93)90045-l

Collections

Department of Food Engineering, Article

Citation Formats

S. Şahin and L. BAYINDIRLI, “THE EFFECT OF DEPECTINIZATION AND CLARIFICATION ON THE FILTRATION OF SOUR CHERRY JUICE,” JOURNAL OF FOOD ENGINEERING, vol. 19, no. 3, pp. 237–245, 1993, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/36410.