ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

The reduction of patulin in apple juice by three different types of activated carbon.

LEGGOTT, N.L., SHEPHARD, G.S., STOCKENSTROM. S., STAAL. E. and VANSCHALKWYK, D.J.

Food Additives and Contaminants 18: 825 – 829.

2001

บทคัดย่อ

Three types of activated carbon were investigated for their ability to reduce patulin levels in apple juice at various Brix levels and temperatures. The steam – activated carbons, NORIT SA 4 and NORIT SX 4, exhibited similar adsorption isotherms at a dosage level of 1 g/L. They achieved patulin reductions of 80 and 70% respectively in 12⁰ Brix juice at 55⁰C. Chemically – activated carbon, NORIT CA 1, was less effective, achieving only a 45% reduction at a dose of 1 g/L. Patulin removal was influenced by juice Brix in that higher carbon doses were required at higher Brix levels for equivalent removal efficiency.