Reduction of Bitterness in Grapefruit Juice with β‐Cyclodextrin Polymer in a Continuous‐Flow Process

摘要

ABSTRACTLevels of the bitter components naringin and limonin were reduced an average of 50 or more in clarified grapefruit juice by treatment of about 16 bed volumes of juice with β‐cyclodextrin polymer in a continuous flow process. Dilute alkaline solution regenerated the column effectively, ethanol was only about half as effective as dilute alkali. Cloudy grapefruit juice was also debittered in the same column using reversed flow to prevent column plugging. This process was less efficient because liquid flow was inadequate to maintain a fluid bed. A preliminary batch process showed ability of the polymer to be regenerated at least 19 times with no loss in ability to adsorb bitter componen