IRTUM – Institutional Repository of the Technical University of Moldova

Tartaric stabilization of grape juice with ionic exchange resins

Show simple item record

dc.contributor.author GOLUBI, Roman
dc.date.accessioned 2019-11-04T10:06:36Z
dc.date.available 2019-11-04T10:06:36Z
dc.date.issued 2019
dc.identifier.citation GOLUBI, Roman. Tartaric stabilization of grape juice with ionic exchange resins. In: Journal of Engineering Science. 2019, vol. 26(3), pp. 100-106. ISSN 2587-3474. eiSSN 2587-3482. en_US
dc.identifier.issn 2587-3474
dc.identifier.issn 2587-3482
dc.identifier.uri http://repository.utm.md/handle/5014/5971
dc.identifier.uri https://www.doi.org/10.5281/zenodo.3444127
dc.description.abstract 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. en_US
dc.description.abstract Limpiditatea sucului de struguri este o cerinţă de calitate solicitată de reţelele comerciale, deoarece consumatorii preferă o băutură cu transparenţă clară. Un fenomen specific este formarea de cristale tartrice în timpul depozitării îndelungate sau de întreţinere la temperaturi sub 0 -1°C. Procedurile tradiţionale de stabilizare tartrică prezintă o serie de dezavantaje în ceea ce privește consumul de energie și durata, cerinţe specifice faţă de echipament, etc. În scopul limpezirii sucului de struguri a fost cercetat efectul a cinci tipuri de rășini anionice. Cercetările efectuate au permis elaborarea unei metode pentru stabilizarea tartrică a sucului de struguri, bazată pe modelul matematic matricea rotativă central, folosind cea mai eficientă rășină Purolite A-400. ro
dc.language.iso en en_US
dc.publisher Technical University of Moldova en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject potassium bitartrate en_US
dc.subject anionic resin en_US
dc.subject limpidity of juices en_US
dc.subject mathematical models en_US
dc.subject grape juice en_US
dc.subject bitartrat de potasiu en_US
dc.subject rășină anionică en_US
dc.subject limpiditatea sucurilor en_US
dc.subject modele matematice en_US
dc.subject suc de struguri en_US
dc.title Tartaric stabilization of grape juice with ionic exchange resins en_US
dc.title.alternative Stabilizarea tartrică a sucului de struguri cu răşini de schimb ionic en_US
dc.type Article en_US


Files in this item

The following license files are associated with this item:

This item appears in the following Collection(s)

Show simple item record

Attribution-NonCommercial-NoDerivs 3.0 United States Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States

Search DSpace


Browse

My Account