EVALUATION OF THE PROPERTIES OF POLYSTYRENE DIVINYLBENZENE ADSORBENTS FOR DEBITTERING GRAPEFRUIT JUICE

被引：30

作者：

MANLAN, M ^{[1
]}

MATTHEWS, RF ^{[1
]}

ROUSEFF, RL ^{[1
]}

LITTELL, RC ^{[1
]}

MARSHALL, MR ^{[1
]}

MOYE, HA ^{[1
]}

TEIXEIRA, AA ^{[1
]}

机构：

[1] UNIV FLORIDA,DEPT FOOD SCI & HUMAN NUTR,GAINESVILLE,FL 32611

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb06782.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Various physical properties of polystyrene divinylbenzene adsorbents involved in the removal of the bitter compounds naringin and limonin from grapefruit juice were investigated in a series of batch reaction processes. The removal of naringin from model systems and, naringin and limonin from grapefruit juice increased with the degree of cross‐linkage and surface area of the adsorbents which had a solid density higher than 1.2 g/mL (dry) to ensure complete submersion. The specific surface area appeared to be the major factor in the debittering process. Regeneration with 95% ethanol was found to be more efficient than warm water. Sensory evaluation tests showed that more than 65% of the panelists preferred the less bitter treated juice over the control. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：440 / &

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