{'fraction_non_alphanumeric': 0.02712160979877515, 'fraction_numerical': 0.02974628171478565, 'mean_word_length': 4.447619047619048, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
The reduction of patulin in apple juice by three different types of activated carbon

Three types of activated carbon (NORIT SA 4, NORIT SX 4 and NORIT CA 1) were investigated for their ability to reduce patulin levels in apple juice at various Brix levels and temperatures. The steamactivated carbons (NORIT SA 4 and NORIT SX 4) exhibited similar adsorption isotherms at a dosage level of 1g/l. They achieved patulin reductions of 80% and 70% respectively in 12° Brix juice at 55°C. The similarity in performance between the steam-activated carbons implies that the purity and the surface acidity does not influence the adsorption of patulin. Chemically-activated carbon (NORIT CA 1) was less effective in removing patulin and achieved only a 45% reduction at a dose of 1g/l. Patulin removal was influenced by juice Brix in that higher carbon doses were required at higher Brix levels for equivalent removal efficiency. At a dose of 1g/l, NORIT SA 4 removed only 45% patulin from a 20° Brix juice. The removal of patulin from either 12 or 20° Brix juice by NORIT SA 4 at 1g/l was not influenced by temperature changes in the range 30 to 65°C.