Bleaching of sugar cane juice using a food-grade adsorber resin and explained by a kinetic model describing the variation in time of the content of adsorbate

This work studies the adsorption of colored compounds in cane juice using a food-grade macroporous adsorber resin without functional groups. The adsorption equilibrium was studied through the adsorption isotherms at 30, 40, and 50 ℃. The absorbance at 420 nm was used to measure the concentration of...

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Veröffentlicht in:	Food science and technology international 2018-04, Vol.24 (3), p.264-274
Hauptverfasser:	Cruz-Tirado, JP, Cabanillas, Arnold, Siche, Raúl, Espina, J, Díaz-Sánchez, Leonardo, Ibarz, Albert
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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