method of treatment of liquid food of plant origin in order to reduce the content in pesticides and pesticide and stabilize the same liquids, particularly in their color.with regeneration of stabilising agent and its reuse.

摘要

method for treating liquid food of plant origin, such as grape, wine, juice or aqueous extracts or idroalcolici or fruit concentrates.citrus fruits or vegetables - provides for adding the liquid to be treated with chitin in the form of powder or solution of the same deacetilata (use) or its salts; shake the liquid added andso, after a time of sedimentation, filter it on a cartridge containing seven superimposedon which are disposed at least a first layer of chitin or a mixture of chitin and assisting material filtrationand at least a second layer of filter material organic and / or inorganicnote to keep physically and / or chemically the chitin may be present in the filtered liquid; separating the chitin by hydraulic flow to a solvent.also note the partial recovery of material adsorbed; regenerating the chitin by a sequence of treatments with solvents and / or aqueous solutions, neutral, acid or alkaline.in order to enable its reuse.