Limonin debittering of orange juice by egg shells
1997
Nutta Laohakunjit | Pranee Anprung | Surai Saisorn (Chulalongkorn Univ., Bangkok (Thailand). Faculty of Science. Dept. of Food Technology)
This research involves studying a method of debittering orange juice, in which the bitterness in mainly caused by limonin, using egg shells with various particle sizes for adsorption effect. Analysis of the orange juice constitutents indicates that it consists of 0.93 percent citric acid, 42.95 mg/100 mL of ascorbic acid, pH 3.5, 179.5 ppm of naringin and 11.39 ppm of limonin. To obtain a maximum reducing of limonin content, a stirred tank is used and operated at 25 deg C, pH 3.5 for 1 hr of adsorption reaction time and applies 15 gm of egg shells with 60-80 mesh in size per 100 mL of orange juice. At such condition, the limonin content is reduced from 11.39 ppm to 7.8 ppm, or 31.5 percent by weight and caused by lossing of 17.3 percent vitamin C.
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Эту запись предоставил Kasetsart University