fulltext.study @t Gmail

Effluent content from albedo degradation and kinetics at different temperatures in the enzymatic peeling of grapefruits

Paper ID Volume ID Publish Year Pages File Format Full-Text
19519 43073 2010 6 PDF Available
Title
Effluent content from albedo degradation and kinetics at different temperatures in the enzymatic peeling of grapefruits
Abstract

This work studies the variation in the effluent content from the reactor in enzymatic peeling of grapefruits, to determine the loss of soluble solids, reducing sugars and galacturonic acid, the main component from the albedo of the skin to model the solid–liquid transfer in this process. Experiments to study the efficiency of the enzymatic reaction include the effect of the temperature on the kinetics of albedo degradation to find an equation relating both variables and also the activation energy of this process, its value being 36.9 kJ/mol.

Keywords
Grapefruit; Enzymes; Peeling; Effluents; Kinetics; Temperature
First Page Preview
Effluent content from albedo degradation and kinetics at different temperatures in the enzymatic peeling of grapefruits
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us
Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 88, Issues 2–3, June–September 2010, Pages 77–82
Authors
, , , ,
Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us