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, vol.40, no.3, pp.489-497, 2007 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 40 Issue: 3
  • Publication Date: 2007
  • Doi Number: 10.1016/j.lwt.2005.12.005
  • Title of Journal : LWT-FOOD SCIENCE AND TECHNOLOGY
  • Page Numbers: pp.489-497

Abstract

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.