Clarification of passion fruit juice with chitosan: Effects of coagulation process variables and comparison with centrifugation and enzymatic treatments

Process Biochemistry

Volumn 47, Issue 3, 2012, Pages 467-471

  Domingues, Rui Carlos Castro ^a   Faria Junior, Sebastião Braz ^a   Silva, Rafael Bernardes ^a   Cardoso, Vicelma Luiz ^a   Reis, Miria Hespanhol Miranda ^a  

^a FEDERAL UNIVERSITY OF UBERLÂNDIA   (Brazil)

Author keywords

Chitosan; Clarification; Passion fruit

Indexed keywords

CENTRIFUGATION PROCESS; CHITOSAN CONCENTRATION; CHITOSAN TREATMENT; COAGULATION PROCESS; ENVIRONMENTAL-FRIENDLY; ENZYMATIC TREATMENTS; FRUIT JUICE PROCESSING; JAR TEST; NOVO NORDISK; ROTATION SPEED; SHRIMP SHELLS; SWITZERLAND; TOTAL SOLUBLE SOLIDS; VISCOSITY REDUCTION;

CENTRIFUGATION; CENTRIFUGES; CHITOSAN; CLARIFIERS; COAGULATION; FRUIT JUICES; FRUITS; INTERMETALLICS; TURBIDITY; VISCOSITY;

CLARIFICATION;

ANIMALIA; DECAPODA (CRUSTACEA); PASSIFLORA EDULIS;

EID: 84856216495     PISSN: 13595113     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.procbio.2011.12.002     Document Type: Article

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