.png){kind=icon}
.png){kind=icon}
Return
Equilibrium-Based Multistage Ethanol Purification of Porang (Amorphophallus muelleri) Flour Characterized by Distribution Coefficients and Physicochemical Properties
.png){kind=icon}
PRE
AI
K
S
E
N
DOI：10.1016/j.fbp.2026.06.014.png)
.png){kind=icon}
Original request for help.png){kind=icon}
Share.png){kind=icon}
Save
Abstract
En 中文
• Cross-current purification shows a 3.60 coefficient, confirming selectivity • Multistage ethanol purification increases glucomannan purity (90,02%) • Highest purity is achieved using non-sulfur treatment with 70–80–90% ethanol • Calcium oxalate content decreases to 0.08%, with improved functional properties • SEM images show a homogeneous glucomannan structure with minimal impurities
Journal
IF:
3.4
Papers:
2.7K
Citations:
7.1K
Organization
Cited Papers