Effluent content from albedo degradation and kinetics at different temperatures in the enzymatic peeling of grapefruits |
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Authors: | Axel Pagán Josep Conde Alberto Ibarz Jordi Pagán |
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Affiliation: | 1. Departament de Tecnologia d’Aliments, Universitat de Lleida, Av. Rovira Roure 191, 25198 Lleida, Spain;2. Departament de Matemàtica, Universitat de Lleida, Av. Jaume II, 69, 25001 Lleida, Spain |
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Abstract: | This work studies the variation in the effluent content from the reactor in enzymatic peeling of grapefruits, to determine the loss of soluble solids, reducing sugars and galacturonic acid, the main component from the albedo of the skin to model the solid–liquid transfer in this process. Experiments to study the efficiency of the enzymatic reaction include the effect of the temperature on the kinetics of albedo degradation to find an equation relating both variables and also the activation energy of this process, its value being 36.9 kJ/mol. |
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