VISCOMETRIC CONTROL IN THE ENZYMATIC EXTRACTION OF CITRUS PEEL OILS

被引：8

作者：

COLL, L ^{[1
]}

SAURA, D ^{[1
]}

RUIZ, MP ^{[1
]}

ROS, JM ^{[1
]}

CANOVAS, JA ^{[1
]}

LAENCINA, J ^{[1
]}

机构：

[1] UNIV MURCIA,DEPT FOOD TECHNOL,MURCIA,SPAIN

来源：

FOOD CONTROL | 1995年 / 6卷 / 03期

关键词：

VISCOSITY; CITRUS; CENTRIFUGES; PECTINASE; RECYCLED; ESSENTIAL OIL;

D O I：

10.1016/0956-7135(95)00010-O

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Enzymatic treatment during the industrial extraction of lemon-peel oil allows the aqueous discharges from centrifuges to be recycled towards the extractors. Emulsions with stabilized and reduced viscosity are essential for centrifuges to work efficiently. In citrus processing plants, enzyme is added in a manual operation with no viscosity control. However, the correct measurement of this parameter makes it possible to optimize the concentration of pectinase and to improve control of the flow of emulsion to the centrifuges.

引用

页码：143 / 146

页数：4

共 10 条

[1]

BOTT EW, 1989, 14 TECHN SCI DOC

[2]

COLL L, 1992, THESIS U MURCIA

[3]

DICKENSON C, 1987, FILTRES FILTRATION H, P225

[4]

FOGARTY WM, 1983, MICROBIAL ENZYMES BI, P131