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The reactivation of ‚exhausted’︁ cellulose acetate gel beads used commercially for debittering orange juice
Author(s) -
Johnson Robert L.
Publication year - 1981
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740320613
Subject(s) - limonin , chemistry , chromatography , orange (colour) , hesperidin , adsorption , bead , cellulose , organic chemistry , food science , materials science , medicine , alternative medicine , pathology , composite material
Cellulose acetate gel beads, when used commercially for removing the bitter principle, limonin, from orange juice, may eventually become so loaded with organic matter that simple water washes are no longer adequate to reactivate them. Such exhausted beads may be readily and economically restored to their original activity by washing with a small volume of warm water which is recycled through a small active carbon bed. Evidence is presented to indicate that limonin and hesperidin are not the only adsorbed compounds involved in loss of bead activity.