EVALUATION OF ULTRAFILTRATION AND ADSORPTION TO DEBITTER GRAPEFRUIT JUICE AND GRAPEFRUIT PULP WASH

被引：26

作者：

HERNANDEZ, E

COUTURE, R

ROUSEFF, R

CHEN, CS

BARROS, S

机构：

[1] LASSONDE & FILS INC,ROUGEMONT,QUEBEC,CANADA

[2] UNIV FLORIDA,CTR AGR RES & EDUC,IFAS,CREC,LAKE ALFRED,FL 33850

[3] FLORIDA DEPT CITRUS,LAKE ALFRED,FL 33850

来源：

JOURNAL OF FOOD SCIENCE | 1992年 / 57卷 / 03期

关键词：

GRAPEFRUIT; ULTRAFILTRATION; DEBITTERING; TRANSMEMBRANE; NARINGIN; NARIRUTIN; LIMONIN; HESPERIDIN;

D O I：

10.1111/j.1365-2621.1992.tb08066.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Grapefruit juice and grapefruit pulp wash were ultrafiltered and debittered with a pilot system. The flow rate through the membrane increased with the transmembrane pressure up to 137.8 kPa. Limonin in grapefruit juice and grapefruit pulp wash was completely removed. The debittering process was tested at 13, 27 and 48-degrees-C. Limonin removal efficiency was independent of temperature between 13 and 48-degrees-C. However the resin column was exhausted more rapidly for naringin, narirutin, hesperidin, and neohesperidin particularly at 13-degrees-C. Taste panel results suggested that debittering of grapefruit pulp wash appreciably increased its flavor acceptability.

引用

页码：664 / &

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