ASSESSMENT OF THE EXPONENTIAL MODEL TO SOUR CHERRY JUICE FILTRATIONS

1991-01-01
Şahin, Serpil
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De La Garza and Boulton's "Exponential model" of wine filtrations simulated the data satisfactorily in the cake filtration of sour cherry juice. There was an inverse relation between the filtration rate and the resistance. Increase in the amount of precoating decreased the filtration rate. However, increase in filter aid dose increased the filtration rate. Further increase in filter aid dose and pressure over some limiting value gave no further increases infiltration rate.
Food Science, General Chemistry, General Chemical Engineering
https://hdl.handle.net/11511/47985
JOURNAL OF FOOD PROCESSING AND PRESERVATION
Department of Food Engineering, Article

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Citation Formats
S. Şahin, “ASSESSMENT OF THE EXPONENTIAL MODEL TO SOUR CHERRY JUICE FILTRATIONS,” JOURNAL OF FOOD PROCESSING AND PRESERVATION, pp. 403–411, 1991, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/47985.
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