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SM ISO690:2012 GOLUBI, Roman. Tartaric stabilization of grape juice with ionic exchange resins. In: Journal of Engineering Sciences, 2019, vol. 26, nr. 3, pp. 100-106. ISSN 2587-3474. DOI: https://doi.org/10.5281/zenodo.3444127 |
EXPORT metadate: Google Scholar Crossref CERIF DataCite Dublin Core |
Journal of Engineering Sciences | ||||||
Volumul 26, Numărul 3 / 2019 / ISSN 2587-3474 /ISSNe 2587-3482 | ||||||
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DOI:https://doi.org/10.5281/zenodo.3444127 | ||||||
CZU: 663.257.3:678.7 | ||||||
Pag. 100-106 | ||||||
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The limpidity of grape juice is a quality requirement asked at placing in trade networks, because consumers prefer a drink with clear transparency. A specific phenomenon is the formation of tartaric crystals during long storage or maintenance at temperatures below 0 -1°C. The traditional tartaric stabilization procedures indicates disadvantages on power consumption and duration, requirements specific to the equipment, etc. For this aim were studied the effect of five types of anionic resin to grape juice, developed a method for grape juice tartaric stabilization based on mathematic model the central rotary matrix, using the most effective resin Purolite A-400. |
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Cuvinte-cheie potassium bitartrate, anionic resin, duration of process, limpidity of juice, mass of formed crystals, mathematical model, bitartrat de potasiu, rășină anionică, durata procesului, limpiditatea sucului, masa cristalelor formate, model matematic |
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