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Debittering of Citrus Juices Using Supercritical Carbon Dioxide
Author(s) -
KIMBALL D. A.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb06644.x
Subject(s) - limonin , chemistry , titratable acid , citric acid , supercritical carbon dioxide , ascorbic acid , pulp (tooth) , food science , supercritical fluid , carbon dioxide , organic chemistry , medicine , pathology
Supercritical carbn dioxide was found to be effective in removing limonin, a primary bitter component in citrus juices, from reconstituted early season California Washington navel concentrate. Using pressures between 3000–6000 psi and temperatures between 30–60°C an average reduction of 25% in limonin contents was found in 91 sixty‐minute runs. Four‐hour runs debittered the juice reducing the limonin content from approximately 17.5 ppm to approximately 7.0 ppm with negligible effect on the ascorbic acid, pulp, titratable acidity as citric acid, and total amino acids. Oil levels dropped slightly but can be easily replenished in commercial operation without violation of the federal standards of identity.