Show/Hide Menu
Hide/Show Apps
anonymousUser
Logout
Türkçe
Türkçe
Search
Search
Login
Login
OpenMETU
OpenMETU
About
About
Açık Bilim Politikası
Açık Bilim Politikası
Frequently Asked Questions
Frequently Asked Questions
Browse
Browse
By Issue Date
By Issue Date
Authors
Authors
Titles
Titles
Subjects
Subjects
Communities & Collections
Communities & Collections
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
1
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