| dc.contributor.author | SAHIN, S. | |
| dc.contributor.author | BAYINDIRLI, L. | |
| dc.date.accessioned | 2022-10-06T09:30:37Z | |
| dc.date.available | 2022-10-06T09:30:37Z | |
| dc.date.issued | 1991 | |
| dc.identifier.issn | 01458892 (ISSN) | |
| dc.identifier.uri | http://hdl.handle.net/11616/62778 | |
| dc.description.abstract | De La Garza and Boulton's “Exponential model” of wine filtrations simulated the data satisfactorily in the cake filtration of sour cherry juice. There was an inverse relation between the filtration rate and the resistance. Increase in the amount ofprecoating decreased the filtration rate. However, increase in filter aid dose increased the filtration rate. Further increase in filter aid dose and pressure over some limiting value gave no further increases infiltration rate. Copyright © 1991, Wiley Blackwell. All rights reserved | |
| dc.source | Journal of Food Processing and Preservation | |
| dc.title | ASSESSMENT of the EXPONENTIAL MODEL to SOUR CHERRY JUICE FILTRATIONS |
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