ADSORPTION OF DARK COLORED COMPOUNDS IN APPLE JUICE - EFFECTS OF INITIAL SOLUBLE SOLID CONCENTRATION ON ADSORPTION KINETICS AND MECHANISM


Atac B., Gokmen V.

JOURNAL OF FOOD PROCESS ENGINEERING, vol.34, no.1, pp.108-124, 2011 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Article
  • Volume: 34 Issue: 1
  • Publication Date: 2011
  • Doi Number: 10.1111/j.1745-4530.2008.00339.x
  • Journal Name: JOURNAL OF FOOD PROCESS ENGINEERING
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.108-124

Abstract

Adsorption of dark colored compounds onto adsorbent resin was studied for different adsorbent resin concentrations (1.5, 2.0, 3.0, 5.0, 10.0, 15.0 g resin/L apple juice) and different degrees Brix ratios of apple juice (10, 20, 30 degrees Brix). The equilibrium data obtained fitted well to Langmuir isotherm. The maximum adsorption capacity was found 0.124 1/g resin at 30C for apple juice having a degrees Brix ratio of 10. The adsorption of dark colored compounds from apple juice onto adsorbent resin followed pseudo-second-order kinetic model. The adsorption rate constants decreased as the degrees Brix ratio of apple juice increased. As it was confirmed by Bangham's equation, the rate-limiting step was intraparticle diffusion. This study showed that using adsorbent resin to improve color had no effect on organic acid and sugar composition of apple juice.