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dc.contributor.authorGarcía Raurich, Josep
dc.contributor.authorVázquez Ricart, Anna
dc.contributor.authorPallarès Andreu, Marc
dc.contributor.authorMonagas Asensio, Pedro
dc.contributor.authorAlmajano Pablos, María Pilar
dc.contributor.otherUniversitat Politècnica de Catalunya. Departament d'Enginyeria Química
dc.contributor.otherUniversitat Politècnica de Catalunya. Departament d'Organització d'Empreses
dc.date.accessioned2019-09-13T08:19:02Z
dc.date.available2019-09-13T08:19:02Z
dc.date.issued2019-03-30
dc.identifier.citationGarcia, J. [et al.]. Application of citrus bioadsorbents as wine clarifiers. "International Journal of Environmental & Agriculture Research (IJOEAR)", 30 Març 2019, vol. 5, núm. 3, p. 1-11.
dc.identifier.issn2454-1850
dc.identifier.urihttp://hdl.handle.net/2117/168195
dc.description.abstractIn recent years, reuse and recycling has taken on an increasingly important role in our society. As a result, there has been an increase in research and development of sustainable technologies. The experience acquired by the CRESCA team in the study of the revaluation of orange peels and lemon have allowed him to have a vision of this by-product as a raw material that, with the opportune treatments, can be origin of products of high added value. In this sense, very satisfactory results have been achieved for different fields of application such as: a) Agricultural: As water adsorbents, obtaining better results than conventional products (silica gel). b) Wine: As an alternative wine clarifier to products currently used (gelatin, potato protein, egg albumin, etc.) c) Treatment of wastewater with high metallic load: As heavy metal adsorbents (Ni, Cu, Pb, etc.) d) Wastewater Treatment of textile industry: as adsorbent of organic dyes. This paper proposes the use of orange peel and lemon, after being subjected to a process physicochemical, as clarifiers of wine and compared the results with those obtained with vegetable protein, gelatin and bentonite
dc.format.extent11 p.
dc.language.isoeng
dc.rightsAttribution 3.0 Spain
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/es/
dc.subjectÀrees temàtiques de la UPC::Enginyeria química
dc.subject.lcshAdsorption
dc.subject.lcshLemon
dc.subject.lcshOranges
dc.subject.otherAbsorption
dc.subject.otherLemon
dc.subject.otherOrange
dc.titleApplication of citrus bioadsorbents as wine clarifiers
dc.typeArticle
dc.subject.lemacAdsorció
dc.subject.lemacCítrics
dc.subject.lemacVi -- Clarificació
dc.contributor.groupUniversitat Politècnica de Catalunya. CRESCA - Centre de Recerca en Seguretat i Control Alimentari
dc.identifier.doi10.5281/zenodo.2619398
dc.relation.publisherversionhttps://ijoear.com/issue-detail/issue-march-2019
dc.rights.accessOpen Access
local.identifier.drac24024608
dc.description.versionPostprint (published version)
local.citation.authorGarcia, J.; Vázquez, A.; Pallarès, M.; Monagas, P.; Almajano, María Pilar
local.citation.publicationNameInternational Journal of Environmental & Agriculture Research (IJOEAR)
local.citation.volume5
local.citation.number3
local.citation.startingPage1
local.citation.endingPage11


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Attribution 3.0 Spain
Except where otherwise noted, content on this work is licensed under a Creative Commons license : Attribution 3.0 Spain