| 摘要 |
<p>Liquid foodstuffs such as sauces, are decolorised by electrolytic reduction of the melanoidin contained in them. Using an anode in an insulated chamber and a perforated or mesh cathode, voltage is applied for a lengthy period, with the fluid gently stirred. Specif. the anode electrolyte is an aqs. chloride soln. or organic salt soln. The anode chamber can be ceramics or asbestos and should be ion permeable.</p> |
