Published September 18, 2019
| Version v1
Journal article
Open
TARTARIC STABILIZATION OF GRAPE JUICE WITH IONIC EXCHANGE RESINS
Creators
- 1. Scientific-Practical Institute of Horticulture and Food Technologies, 59 Vieru str., Codru, Kishinau, Moldova
Description
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.
Files
JES_2019-3_100-106.pdf
Files
(531.3 kB)
Name | Size | Download all |
---|---|---|
md5:35d698b3a760f11d2a8293c5ebeaed50
|
531.3 kB | Preview Download |