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Preliminary Studies of Microfiltration for Food Processing Water Reuse

Autor: Marcus R. Hart, C.C. Huxsoll, Lee-Shin Tsai, Keng C. Ng

Publikováno v: Journal of food protection. 51(4)

Microfiltration of poultry scalder and chiller water and frankfurter chiller brine was examined in limited tests and found to produce permeates that may be recycled to the original systems. All permeates achieved turbidity readings of less than 50 NT

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::29e429ce2c9f516590efb1ece63950e8
https://pubmed.ncbi.nlm.nih.gov/30978863

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TREATMENT of POULTRY CHILLER WATER BY FLOCCULATION

Autor: C.C. Huxsoll, Keng C. Ng, Lee S. Tsai

Publikováno v: Journal of Food Process Engineering. 17:455-467

A laboratory study was conducted to assess the efficiency of using a combination of flocculating substances to remove organic constituents from poultry chiller water. Rice bran in combination with commercial flocculant AP-273 (polyelectrolyte) remove

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a78e51d4dc1449d06e6680015b490a4f
https://doi.org/10.1111/j.1745-4530.1994.tb00349.x

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EFFECT of ENZYMES ON MICROFILTRATION of APRICOT PUREE

Autor: C.C. Huxsoll, Peter F. Hanni, Marcus R. Hart, Keng C. Ng

Publikováno v: Journal of Food Process Engineering. 17:19-32

In pilot plant flitration tests, using a ceramic microfilter, it was shown that pectinase was effective in increasing flux at an enzyme level as low as 75 ppm and that flux increased with time during filtration. Cellulase was shown to inhibit flux wh

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5b6f388362c3166afb2f21981b4bb79c
https://doi.org/10.1111/j.1745-4530.1994.tb00326.x

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MICROFILTRATION of CHICKEN PROCESS WATERS FOR REUSE: PLANT STUDIES and PROJECTED OPERATING COSTS

Autor: C. C. Jones, Marcus R. Hart, C.C. Huxsoll, Lee-Shin Tsai, A. D. King, W. U. Halbrook, Keng C. Ng

Publikováno v: Journal of Food Process Engineering. 12:191-210

Commercial scale ceramic microfilters were used in plant tests to determine flux rate and operating parameters for waters from a poultry scalder, a poultry chiller, and brine from a delicatessen products chiller, under commercial conditions. Filtrati

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::92fbb967913eaa1735285fc5a614370c
https://doi.org/10.1111/j.1745-4530.1990.tb00050.x

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Effect of pH and temperature on the hydrolysis of disodium acid pyrophosphate (SAPP) in potato processing

Autor: M. L. Weaver, Keng C. Ng

Publikováno v: American Potato Journal. 56:63-69

Disodium acid pyrophosphate (SAPP) is used in the potato industry for preventing after-cooking darkening of cooked and oil-blanched French-fried potato. SAPP-treated potatoes often develop a bitter off-flavor chemical taste due to large amounts of PO

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a46408ffbb63ed611d4e708499d6eb7a
https://doi.org/10.1007/bf02852171

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