تلخي زدايي آب ليموشيرين با استفاده از رزين پلي استايرن دي وينيل بنزن

Debittering of sweet lemon juice by polystyrene divinylbenzene

Bitterness in citrus juices has been a big problem since 1932. The bitterness in citrus juices, especially sweet lemon, is due to either naringin or limonin component or both. Enzymatic and surface adsorption are the most popular debittering methods. Because enzymatic methods are very expensive and also cannot eliminate both bitter components, adsorption method is more applicable. In this study polystyrene divinylbenzene was used, to make continuous flow column as fixed bed. Sweet lemon juice was passed through the column, as down flow with two flow rates. Debittered lemon juice under these conditions was evaluated for physical and chemical characteristic and compared with control sample. The results show that polystyrene divinylbenzene resin only absorbs limonin but doesnʹt have any effect on the other fruit juice components such as vitamin C or sugars. The flow rate of 15 bed volumes per hour was chosen as a suitable flow rate for the debittering process. Fruit pulp was added to debittered fruit juice, to recover initial properties of the juice. The results of taste panel showed that debittered fruit juice containing 2% pulp was the best fruit juice among tested samples.