Effect of protease addition for reducing turbidity and flocculation of solid particles in drainage water derived from wheat-flour noodle boiling process and its electrostatic properties

Effect of protease addition for reducing turbidity and flocculation of solid particles in drainage water derived from wheat-flour noodle boiling process and its electrostatic properties

We describe the effect of enzyme (protease M) addition on reducing turbidity and self-flocculating of solid particles (mainly starch) in the drainage water after boiling a type of wheat-flour noodle (DWBWN) without the addition of flocculants to decrease waste-water-treatment costs to reuse the cont...

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Bibliographic Details
Main Authors: Masanori Watanabe, Thanongsak Chaiyaso, Charin Techapun, Tadahiko Shiono, Tomoki Hoshino, Kozo Nakamura, Shinji Takenaka, Maeda Isamu, Tomoyuki Nabeshima, Takashi Nishizawa
Format: Article
Language:English
Published: Elsevier 2021-06-01
Series:Water Resources and Industry
Subjects:
Wheat-flour noodle
Boiling drainage water
Protease
Turbidity
Surface electron charge
Isoelectric point
Online Access:http://www.sciencedirect.com/science/article/pii/S2212371721000135

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http://www.sciencedirect.com/science/article/pii/S2212371721000135

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