Journal article Open Access
TARTARIC STABILIZATION OF GRAPE JUICE WITH IONIC EXCHANGE RESINS
Golubi, Roman
The limpidity of grape juice is a quality requirement asked at placing in trade networks, because consumers prefer a drink with clear transparency. A specific phenomenon is the formation of tartaric crystals during long storage or maintenance at temperatures below 0 -1°C. The traditional tartaric stabilization procedures indicates disadvantages on power consumption and duration, requirements specific to the equipment, etc. For this aim were studied the effect of five types of anionic resin to grape juice, developed a method for grape juice tartaric stabilization based on mathematic model the central rotary matrix, using the most effective resin Purolite A-400.
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- Publication date:
- September 18, 2019
- DOI:
-
- Keyword(s):
- potassium bitartrate anionic resin duration of process limpidity of juice mass of formed crystals mathematical model
- Published in:
- Journal of Engineering Science: XXVI (3) pp. 100-106.
- License (for files):
- Creative Commons Attribution 4.0 International