Evaluation of Ultrafiltration and Adsorption to Debitter Grapefruit Juice and Grapefruit Pulp Wash |
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| Authors: | E. HERNANDEZ R. COUTURE R. ROUSEFF C. S. CHEN S. BARROS |
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| Affiliation: | Author Hernandez is with the USDA Citrus and Subtropical Products Lab. 600 Ave. S NW, Winter Haven, FL 33881. Author Couture is with Lassonde &Fits Inc., 170 5th Ave., Rougemont, (Que), Canada. Authors Rouseff and Chen are with The Univ. of Florida IFAS/CREC, 700 Experiment Station Rd., Lake Alfred, FL. 33850. Author Barros is with the Florida Dept. of Citrus, 700 Experiment Station Rd., Lake Alfred, FL 33850. |
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| Abstract: | 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°C. Limonin removal efficiency was independent of temperature between 13 and 48°C. However the resin column was exhausted more rapidly for na-ringin, narirutin, hesperidin, and neohesperidin particularly at 13°C. Taste panel results suggested that debittering of grapefruit pulp wash appreciably increased its flavor acceptability. |
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| Keywords: | grapefruit ultrafiltration debittering transmembrane naringin narirutin limonin hesperidin |
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