Debittering of Tangerine Citrus Reticulata Blanco Juice by beta-Cyclodextrin Polymer

摘要

The use of insoluble beta-cyclodextrin polymer for the reduction of limonin in Thai tangerine juice by batch,column and fluidized bed processes were studied and compared.Direct correlation between complexation of limonin and amount of beta-cyclodextrin polymer was observed.The binding was not affected by temperature when tested at cold room and room temperatures.Using 3 g% beta-CD polymer at room temperature,limonin reduction by the batch and column processes were 70 and 94% respectively.In a fluidized bed column (50 x 3 cm i.d.) under the condition of 15 g beta-cyclodextrin polymer with a feed flow rate of 100 mL/min at room temperature,the initial efficiency of debittering was about 90% and gradually decreased.Increasing the flow rate or amount of the cyclodextrin bed did not improve the efficiency at the present study condition.