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Orange peel degradation and enzyme recovery in the enzymatic peeling process
Author(s) -
Pagán Axel,
Conde Josep,
Ibarz Albert,
Pagán Jordi
Publication year - 2006
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2005.00963.x
Subject(s) - orange (colour) , chemistry , enzyme , chromatography , pulp and paper industry , effluent , materials science , waste management , food science , biochemistry , engineering
Summary A detailed study was carried out on enzymatic peeling of oranges in a reactor using an enzyme preparation. This work was focused on determining the changes that happen in the peel albedo of Navelina oranges. Thus, the conditions of temperature and concentration of the enzymatic preparation were optimized in order to produce the maximum weight loss, which indicates good peeling efficiency. Experiments to study the efficiency of the reactor effluents by reusing them for successive enzymatic peelings were also carried out with the aim of diminishing the cost of the process. Finally, the recovery of the enzymes after use in multiple enzymatic peelings by means of ultrafiltration was tested and an increment in their enzymatic activity was observed.