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The optimisation of conditions for the extraction of banana juice with a pectolytic enzyme preparation

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thesis
posted on 27.11.2013 by Fausto Penafiel Villarreal
The aim of the work was the optimisation of conditions for the extraction of juice from surplus bananas using pectolytic enzymes. Juice extracted in this way could be 'used to make other products, e.g. beverages, wine, vinegar. Bananas were supplied by Geest Industries Ltd., and were of known history and variety (Cavendish). The sample~ w'ere allowed to ripen under controlled conditions of temperature and relative humidity, and were enzyme-treated at the same degree of ripeness as determined by sugar content (18.0 + 0.3% w/w).....

History

School

  • Aeronautical, Automotive, Chemical and Materials Engineering

Department

  • Chemical Engineering

Publisher

© Fausto Penafiel Villarreal

Publication date

1980

Notes

A Doctoral Thesis. Submitted in partial fulfilment of the requirements for the award of Doctor of Philosophy of Loughborough University.

Language

en

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Keyword(s)

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