Studies on Improvement of Citrus unshiu Juice Quality and Utilization of Peels

Part V. Property on the emulsion of essential oil added to Satsuma mandarin Juice(Citrus unshiu Marc.)

Abstract

Changes of particle diameter, particle number and frequency distribution of Citrus unshiu juices caused by addition of essential oil and its components were studied using a coulter counter. Effects of homogenizing time and pasteurization for the emulsion Citrus unshfiu juice were investigated. The particle diameter of the essential oil added to Citrus unshiu juice was smaller with length of homogenizing time, and the frequency distribution of the particle diameter in juice narrowed and the emulsion of juice was stabilized. Influences of heat treatment for the emulsion of juice was similar to that for homogenizing time, that is, the emulsion of juice after pasteurization was stabilized.
The eflective components increasing yellow color and turbidity of Citrus unshiu juice were essential oil, d-limonene and β-pinene. Average particle diameter of those components werelarger than others. The decrease in size of particles due to pasteurization was insignificant. Themost influential component was d-limonene.