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Information Journal Paper

Title

NOVEL METHOD EFFICIENCY OF PULS ELECTROCOAGULATION (PEC) IN APPLE JUICE CLARIFICATION

Pages

  39-52

Abstract

 In this study, the effects of pulse elecrocoagulation (PEC) process on APPLE JUICE CLARIFICATION was investigated. Influences of three variables of pulse time (1, 3 and 5 seconds), process time (5, 10, 30 and 45 minutes), and electrical current (0.03, 0.1 and 0.5 Ampere) on process efficiency were studied in three repeats. The results revealed that the minimal TURBIDITY 5 NTU was achieved at 0.03 ampere of electrical current, 5 minutes of pulse time, process time 30 minutes, and natural juice pH (pH=3.5). In order to attaint APPLE JUICE TURBIDITY standard level, the synergistic effect of low amounts of pectinase, amylase, and gelatine fining agents were used as co-coagulant. Using this method reached TURBIDITY up to 3 NTU wich is very close to industrial standard TURBIDITY (2 NTU) and this level is generaly required to produce stable clarified juice. This study showed that PEC can successfully be used as an alternative or an auxiliary method for juice CLARIFICATION because of high turbididy removal potential in noticeable lower process time and lower amounts clarifying agents.

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    APA: Copy

    QAVAMI, RAMYAR, MALEKI, AFSHIN, & DARAEI, HIUA. (2017). NOVEL METHOD EFFICIENCY OF PULS ELECTROCOAGULATION (PEC) IN APPLE JUICE CLARIFICATION. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 6(1), 39-52. SID. https://sid.ir/paper/233917/en

    Vancouver: Copy

    QAVAMI RAMYAR, MALEKI AFSHIN, DARAEI HIUA. NOVEL METHOD EFFICIENCY OF PULS ELECTROCOAGULATION (PEC) IN APPLE JUICE CLARIFICATION. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;6(1):39-52. Available from: https://sid.ir/paper/233917/en

    IEEE: Copy

    RAMYAR QAVAMI, AFSHIN MALEKI, and HIUA DARAEI, “NOVEL METHOD EFFICIENCY OF PULS ELECTROCOAGULATION (PEC) IN APPLE JUICE CLARIFICATION,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 6, no. 1, pp. 39–52, 2017, [Online]. Available: https://sid.ir/paper/233917/en

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