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THE EFFECT OF DEPECTINIZATION AND CLARIFICATION ON THE FILTRATION OF SOUR CHERRY JUICE
Date
1993-01-01
Author
Şahin, Serpil
BAYINDIRLI, L
Metadata
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Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
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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
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BibTeX
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.