New approach to continuous vinegar decolourisation with exchange resins

被引：4

作者：

Achaerandio, I. ^{[1
]}

Guell, C. ^{[1
]}

Lopez, F. ^{[1
]}

机构：

[1] Escola Tecn Super Engn Quim, Generalitat Catalunya, Unitat Enol CeRTA, Dept Engn Quim, Tarragona 43007, Catalonia, Spain

来源：

JOURNAL OF FOOD ENGINEERING | 2007年 / 78卷 / 03期

关键词：

vinegar; decolourisation; browning; resin exchange; phenolic compounds;

D O I：

10.1016/j.jfoodeng.2005.12.012

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

A decolourisation process using ion-exchange resins (Lewatit S-5328-A) was applied to wine vinegar on a pilot scale. In the fixed experimental conditions, the decolourisation efficiency (DE) was 75.5% and the total phenolic compounds removed (DPTI) was 60%. Additional analysis of the adsorption selectivity of the ion exchange showed that the phenolic fraction involved in browning decreased. The resin had a greater affinity for the hydroxycinnamic acids (99% removed), (+) catechin and gallic acid (both 85% removed). Vinegar colour enhancement was also conducted. The colour of a browned vinegar improved to normal values after the adsorption process. (c) 2006 Elsevier Ltd. All rights reserved.

引用

页码：991 / 994

页数：4

共 6 条

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[4]

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[5]

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[6]

Shahidi F., 1995, FOOD PHENOLICS SOURC, P136

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