Reduction of bitter and sour in tangerine using egg shells
1997
Nutta Laohakunjit | Pranee Anprung | Surai Saisorn (Chulalongkorn Univ., Bangkok (Thailand). Faculty of Pharmaceutical Science. Dept. of Food Chemistry)
Purpose of this research was to study a method of debittering orange juices in a continuous process using natural egg shells and batch process using treated non protein egg shells. In continuous process, space velocity of 2 1/min with 60-80 mesh sizes were used in this experiment to obtain a maximum reduction 33.05 percent limonin 17.85 percent naringin and 76.62 percent citric acid contents. When all column volume were combined, there was a net 0.38 percent loss of vitamin C and the color values change was little. In a batch process using egg shells treated with 20 percent KOH, It was found that a maximum of limonin content would be obtained 15 percent of egg shells with 60-80 mesh in sizes of orange juices were applied for an hour of reaction time. At this condition, the contents of limonin, naringin, citric acid were decrease 33.55 percent, 24.46 percent and 30.73 percent respectively, but vitamin C was loss 7.98 percent. Sensory evaluation of limonin in orange juices and distilled water were evaluated. Panelists said that bitterness of limonin in orange juices and distilled water were significantly correated dierectly with limonin contents in orange juices and distilled water (r*[2)=0.93 and 0.95 respectively). However they can detect the bitterness in distilled water better than in orange juices. The shelf life of treated and untreated canned orange juices were storaged at 4 deg C for 3 months. The results showed that the storage times has affected for limonin, naringin, vitamin C contents (P
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Эту запись предоставил Kasetsart University