Recovery of the main pear aroma compound by adsorption/desorption onto commercial granular activated carbon : Equilibrium and kinetics
- Author
- DIBAN, Nazely1 ; RUIZ, Gema1 ; URTIAGA, Ane1 ; ORTIZ, Inmaculada1
[1] Department of Chemical Engineering, University of Cantabria, Avda. de los Castros s/n, 39005 Santander, Spain - Source
Journal of food engineering. 2007, Vol 84, Num 1, pp 82-91, 10 p ; ref : 3/4 p
- CODEN
- JFOEDH
- ISSN
- 0260-8774
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Adsorption Aroma compounds Desorption Equilibrium Granular activated carbon Kinetic modeling
- Keyword (fr)
- Adsorption Arôme Charbon actif Cinétique Désorption Equilibre Modélisation Poire Pyrus communis Angiospermae Dicotyledones Fruit Rosaceae Spermatophyta
- Keyword (en)
- Adsorption Aroma Activated carbon Kinetics Desorption Equilibrium Modeling Pear Pyrus communis Angiospermae Dicotyledones Fruit Rosaceae Spermatophyta
- Keyword (es)
- Adsorción Aroma Carbón activado Cinética Desorción Equilibrio Modelización Pera Pyrus communis Angiospermae Dicotyledones Fruto Rosaceae Spermatophyta
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A03 Food engineering
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 19075723
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.jfoodeng.2007.04.024 
https://dx.doi.org/10.1016/j.jfoodeng.2007.04.024
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