Adsorption of dark compounds with bentonites in apple juice

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dc.authorid0000-0002-6756-4973en_US
dc.authorid0000-0001-9331-775Xen_US
dc.authorid0000-0003-2428-3474en_US
dc.authorid0000-0002-8835-5150en_US
dc.contributor.authorKoyuncu, Hülya
dc.contributor.authorKul, Ali Rıza
dc.contributor.authorÇalımlı, Ayla
dc.contributor.authorYıldız, Nuray
dc.contributor.authorCeylan, Hasan
dc.contributor.authorCeylan, Hasan
dc.date.accessioned2024-07-12T20:36:02Z
dc.date.available2024-07-12T20:36:02Z
dc.date.issued2007en_US
dc.departmentFakülteler, Eğitim Fakültesi, İlköğretim Matematik Öğretmenliği Bölümüen_US
dc.description.abstractThe adsorption equilibrium of dark-coloured compounds from apple juice has been investigated as a function of several variables including activation conditions of bentonite (heat and acid treatments), clay concentrations (2 10 3–8 10 3 kg clay/dm3 apple juice) and temperature (range of 296–336 K). The adsorption efficiency with acid-activated bentonite was greater than that with heat-activated and native bentonite, depending on surface properties; specific surface areas were 95.31, 71.95 and 71.76m2/g, respectively. Absorbance data at 420nm were fitted reasonably well with the Langmuir and Freundlich isotherms. The parameters K, Q0, Kfr and n were determined for different temperatures. Thermodynamic parameters such as Gibbs free energy (DG), enthalpy (DH) and entropy (DS) change of adsorption were determined as about 3.125, 9.43 and 0.039 kJ mol 1K 1, respectively, for acid-activated bentonite. These parameters were also determined for native and heat-activated bentonites. It was shown that the adsorption process was endothermic, spontaneous and controlled by physical mechanism. The adsorption and desorption rate constants (ka and kd) were obtained separately by applying a geometric approach to the first-order Langmuir model. ka varied from 5.717 10 4 to 20.667 10 3 s 1 and kd from 1.425 10 4 to 7.473 10 3 s 1. The results showed that acid-activated bentonite is more suitable for the adsorption of dark compounds from apple juice.en_US
dc.identifier.citationKoyuncu, H., Kul, A. R., Çalımlı, A., Yıldız, N. ve Ceylan, H. (2007). Adsorption of dark compounds with bentonites in apple juice. LWT - Food Science and Technology. 40(3), s. 489-497.en_US
dc.identifier.endpage497en_US
dc.identifier.issn0023-6438
dc.identifier.issue3en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage489en_US
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0023643805002653
dc.identifier.urihttps://hdl.handle.net/20.500.12415/1007
dc.identifier.volume40en_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofLWT - Food Science and Technologyen_US
dc.relation.isversionof10.1016/j.lwt.2005.12.005en_US
dc.relation.publicationcategoryUluslararası Hakemli Dergide Makale - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.snmzKY02204
dc.subjectAdsorption equilibriumen_US
dc.subjectAppleen_US
dc.subjectBentoniteen_US
dc.subjectDiscolourationen_US
dc.titleAdsorption of dark compounds with bentonites in apple juiceen_US
dc.typeArticle
dspace.entity.typePublication

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