Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/2336
Title: Characterization and recovery of tartaric acid from wastes of wine and grape juice industries
Authors: Yalçın, Dilek
Özçalık, Onur
Altıok, Evren
Bayraktar, Oğuz
Keywords: Acids
Differential scanning calorimetry
Digital cameras
Wine residues
Fruit juices
Fourier transform infrared spectroscopy
Issue Date: Dec-2008
Publisher: Springer Verlag
Source: Yalçın, D., Özçalık, O., Altıok, E., and Bayraktar, O. (2008). Characterization and recovery of tartaric acid from wastes of wine and grape juice industries. Journal of Thermal Analysis and Calorimetry, 94(3), 767-771. doi:10.1007/s10973-008-9345-z
Abstract: Tartaric acid is mainly used in food, pharmaceuticals and cosmetics industries. In this study, the waste samples, which contain tartaric acid, from the wastes of wine and grape juice industries were characterized by using TG, DSC, FTIR and XRD techniques. HPLC was used to determine tartaric acid content of samples. The decomposition temperatures of waste samples were found to be relatively higher compared with that of pure tartaric acid. This difference in decomposition temperatures was attributed to the presence of potassium tartrate since high potassium content was detected with ICP-AES.
URI: http://doi.org/10.1007/s10973-008-9345-z
http://hdl.handle.net/11147/2336
ISSN: 1388-6150
1388-6150
Appears in Collections:Chemical Engineering / Kimya Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

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