Adsorption of dark compounds with bentonites in apple juice


Koyuncu H., Kul A. R. , CALIMLI A., YILDIZ N., Ceylan H.

LWT-FOOD SCIENCE AND TECHNOLOGY, cilt.40, ss.489-497, 2007 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 40 Konu: 3
  • Basım Tarihi: 2007
  • Doi Numarası: 10.1016/j.lwt.2005.12.005
  • Dergi Adı: LWT-FOOD SCIENCE AND TECHNOLOGY
  • Sayfa Sayıları: ss.489-497

Özet

The adsorption equilibrium of dark-coloured Compounds from apple juice has been investigated as a function of several variables including activation conditions of bentonite (heat and acid treatments), clay concentrations (2 x 10(-3)-8 x 10(-3) kg clay/dm(3) apple juice) and temperature (range of 296-336 K). The adsorption efficiency with acid-activated bentonite was greater than that with heat-activated and native bentonite, depending on surface properties; specific surface areas were 95.31, 71.95 and 71.76 m(2)/g, respectively.