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《Journal of Chinese Institute of Food Science and Technology》 2004-02
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Study on the New Decoloration Technology of Pectin from Apple Pomace

Xu Jinrui Liu Xinghua Liu Yanxia(College of Food Science and Engineering,Northwest Sci-Tech University ofAgriculture and Forestry,Yangling 712100)  
The decoloration technology of pectin was studied in this paper by using apple pomace as raw material. By comparing the effect of new decoloration method with traditional ones, it is concluded the resin had a better decolorant of pectin than that of active carbon. The optimal decoloration condition of resin was temperature 60℃?flow rate 200mL/h.
【CateGory Index】: TS255
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