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The clarification and deacidification of grape juice by ion exchange resins.

Vibhakar, S. and Prabhakar, J. V. and Bhatnagar, H. C. (1966) The clarification and deacidification of grape juice by ion exchange resins. Journal of Science of Food and Agriculture, 17. pp. 488-490.

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Abstract

Studies on the clarification (prevention of argol precipitation) and deacidification of grape juice using locally prepared ion-exchange resins are reported. The process consists of passing the juice through a cationexchange column followed by deacidification to the desired level in an anion-exchange column. The loss of minerals attended by cation-exchange treatment could be made up by limiting the ion exchange or by blending the ion-exchange-treated juice with the fresh juice so that the potassium content of the juice is nearly 100 mg-%. The juice thus obtained compared favourably with the conventionally clarified juice with respect to clarity, organoleptic quality and chemical composition.

Item Type: Article
Uncontrolled Keywords: clarification, argol precipitation,deacidification, grape juice
Subjects: 600 Technology > 07 Beverage Technology > 05 Fruit juice
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 May 2016 08:05
Last Modified: 24 May 2016 08:05
URI: http://ir.cftri.com/id/eprint/5958

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