Abstract
The debittering conditions of pommelo juice were improved and optimized by D101 macroporous resin. The single-factor experiments and orthogonal experiments were evaluated by debittering rate of naringin and limonlids, the loss rate of Vc and the sensory evaluation, and were studied with various factors, including different amount of resin, debittering temperature, debittering time, pH value and so on. The results of best debitterize conditions by D101 macroporous resin were as follows: the resin usage was 1.7%, adsorption time was 18 min, adsorption temperature was 30 ℃ and juice's pH was 3.5. Under these conditions, the debittering rate of pommelo juice was 69.91%,the loss of Vc was 25.62%.
Publication Date
6-28-2015
First Page
219
Last Page
223
DOI
10.13652/j.issn.1003-5788.2015.03.050
Recommended Citation
Hui, TANG; Ruimin, ZHONG; and Zijun, XIAO
(2015)
"Optimization on conditions of debittering of clarified pommelo juice by D101 resin,"
Food and Machinery: Vol. 31:
Iss.
3, Article 50.
DOI: 10.13652/j.issn.1003-5788.2015.03.050
Available at:
https://www.ifoodmm.cn/journal/vol31/iss3/50
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