Abstract

In this study, the adsorption characteristics of polyphenols in kiwifruit juice were investigated using AB-8 resin, with the aim to separate the polyphenols from kiwifruit juice to prevent astringency and browning during processing and storage. Results showed that the adsorption ability (qe) of the resin increased with an increase in temperature. The adsorption equilibrium was best described by the Freundlich isotherm (R2>0.98). Thermodynamic parameters including the changes of enthalpy (ΔH), free energy (ΔG), and entropy (ΔS) were evaluated at 25, 30 and 35°C. From the enthalpy change (0<ΔH<5), the adsorption was endothermic in nature and involved physical adsorption. The result of free energy change (ΔG<0) demonstrated a spontaneous adsorption process. The pseudo first-order model was found to describe the kinetic data satisfactory. The adsorption mechanism was not limited solely by intra-particle diffusion as shown by the Weber and Morris model.

Full Text
Paper version not known

Talk to us

Join us for a 30 min session where you can share your feedback and ask us any queries you have

Schedule a call

Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.