Effect of kieselguhr on specific cake resistance in constant pressure filtration of pectin extract from orange peel

Basit Öğe Kaydı
dc.contributor.authorKar, F
dc.contributor.authorArslan, N
dc.date.accessioned2026-08-12T17:26:27Z
dc.date.issued1999
dc.departmentFırat Üniversitesi
dc.description.abstractPectin extact was vacuum-filtered at 10, 15, 20 and 25 degrees C under various pressure differences (0.20 x 10(5) Pa. 0.33 x 10(5) Pa and 0.47 x 10(5) Pa) and the average specific cake resistances obtained. It was found that the cake obtained from constant pressure filtration of pectin extract from orange peel was compressible and the specific cake resistance was a function of applied pressure difference. A decrease was observed in specific cake resistance with increasing body feed concentrations. A further decrease of specific cake resistances was observed, when pre-coating and body feed were used together.
dc.identifier.endpage338
dc.identifier.issn0022-1155
dc.identifier.issue4
dc.identifier.scopus2-s2.0-0347507794
dc.identifier.scopusqualityQ1
dc.identifier.startpage334
dc.identifier.urihttps://hdl.handle.net/11508/54833
dc.identifier.volume36
dc.identifier.wosWOS:000083265300010
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherAssn Food Scient Techn India
dc.relation.ispartofJournal of Food Science and Technology-Mysore
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20260511
dc.subjectorange peel
dc.subjectpectin
dc.subjectfiltration
dc.subjectkieselguhr
dc.subjectspecific cake resistance
dc.titleEffect of kieselguhr on specific cake resistance in constant pressure filtration of pectin extract from orange peel
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu