Reduction of Acidity in Satsuma mandarin (<i>Citrus unshiu</i> Marc.) Juice with Ion-exchange Resins

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  • イオン交換樹脂によるミカン果汁の減酸処理
  • イオン コウカン ジュシ ニヨル ミカン カジュウ ノ ゲンサン ショリ
  • Reduction of Acidity in Satsuma mandarin (Citrus unshiu Marc.) Juice with Ion-exchange Resins

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Abstract

The recent over production of Satsuma mandarin resulted in overstock of its juice. One of the fundamental ways to resolve the overstock is to increase consumption of the 100% juice. Acidity in the juice, however, is too high and thus its current use is mostly for fruit-drinks containing only 10 to 50% juice. The objective of this study was to develop a basic but practical method to reduce the acidity in Satsuma mandarin juice with ion-exchange resins, which in turn would stimulate consumption of the 100% juice.<br>1. The acidity in 100% Satsuma mandarin juice was effectively reduced by basic anion-exchange resins. Batch operation with 1 to 2% (w/v) of commercial resins per juice reduced the acidity from around 1 to 0.7_??_0.8% in about 10 minutes.<br>2. Almost all of the organic acid adsorbed by anion-exchangers was citric acid, which resulted in higher ratio of malic and glutamic acids to citric acid.<br>3. Ascorbic acid initially adsorbed by the resin seemed to be reexchanged with citric acid in both batch and column operations.<br>4. The extent of ascorbic acid loss was dependent on the type of resin and treatment time. The loss was minimum when anion-exchange column was used at increased elusion speed.<br>5. The resin used for the treatment was easily regenerated and reused.<br>6. Results of this study indicate that commercial scale operation to reduce acidity in Satsuma mandarin juice with ion-exchange resins would be feasible, and for that purpose column operation would be more suited than batch operation.

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