Characterization and recovery of tartaric acid from wastes of wine and grape juice industries

被引：0

作者：

D. Yalcin

O. Ozcalik

E. Altiok

O. Bayraktar

机构：

[1] Izmir Institute of Technology,Biochemical Engineering Research Laboratory (BERL), Department of Chemical Engineering

来源：

Journal of Thermal Analysis and Calorimetry | 2008年 / 94卷

关键词：

DSC; FTIR; tartaric acid; TG; wine residues; XRD;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

Tartaric acid is mainly used in food, pharmaceuticals and cosmetics industries. In this study, the waste samples, which contain tartaric acid, from the wastes of wine and grape juice industries were characterized by using TG, DSC, FTIR and XRD techniques. HPLC was used to determine tartaric acid content of samples. The decomposition temperatures of waste samples were found to be relatively higher compared with that of pure tartaric acid. This difference in decomposition temperatures was attributed to the presence of potassium tartrate since high potassium content was detected with ICP-AES.

引用

页码：767 / 771

页数：4

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