Evaluation of Ultrafiltration and Adsorption to Debitter Grapefruit Juice and Grapefruit Pulp Wash
Ernesto Hernández, R. Couture, Russell L. Rouseff, C. S. Chen, Santiago Barros
Journal of Food Science
Abstract
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.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
resin column exhausted more rapidly
“However the resin column was exhausted more rapidly for na‐ringin, narirutin, hesperidin, and neohesperidin particularly at 13°C.”
limonin removed completely
“Limonin in grapefruit juice and grapefruit pulp wash was completely removed.”
debittering increased flavor acceptability
“Taste panel results suggested that debittering of grapefruit pulp wash appreciably increased its flavor acceptability.”