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Studies on Deacidification of Premature Citrus Juices by Electrodialysis  

Ko, Won-Joon (Jeju Provincial Development Corporation)
Yang, Min-Ho (Department of Food Bioengineering, Cheju National University)
Kang, Yeung-Joo (Department of Food Bioengineering, Cheju National University)
Publication Information
Korean Journal of Food Science and Technology / v.38, no.2, 2006 , pp. 202-208 More about this Journal
Abstract
Juice obtained from premature citrus fruits was deacidified by electrodialysis (ED), and its physicochemical and functional properties were evaluated. Total acidities decreased from 3.15 (Aug), 1.62 (Sep), and 1.45% (Oct) to 2.37 (Aug), 0.86 (Sep), and 0.74% (Oct) by electrodialysis for 100 min, respectively, whereas $^{\circ}Brix$ to acid ratio increased, and pH and color remained almost unchanged. Free sugar content of premature citrus juice remained almost unchanged, while organic acid content decreased significantly. Narirutin and hesperidin contents among flavonoids slightly, but not significantly, decreased. $K^+,\;PO_4\;^{2-},\;SO_42^-,\;and\;Cl^-$ contents decreased by ED, with $K^+$ content showing more than 60% decrease, while $Na^+$ content increased 2.5-3.5 times. Total polyphenol content and electron-donating ability decreased slightly by ED, while nitrite-scavenging ability remained almost constant. Sensory evaluation indicated juice (Sep) subjected to ED processing to $12^{\circ}Brix$ with sugar had the highest preference.
Keywords
electrodialysis; deacidification; premature citrus fruit; $^{\circ}Brix$ to acid ratio;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
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