1985 Volume 32 Issue 7 Pages 500-508
Manufacturing conditions by combination of centrifuge, celite filtration and ion exchange resins in order to recover bland syrup from press liquor of Satsuma mandarin peel residue was studied. The results were as follows. (1) Press liquor yield of peel residue by adding 0.3% lime indicated 30.0%, which was more than twice compared with 11.3% of no adding lime. By adding lime to peel residue, pH, ash and total flavonoid content was increased and total sugar and amino-nitrogen content was not influenced. (2) In the case of removal of bitterness with ion exchange resins by batch method, HP-20, S-861 and WA-30 adsorbed 36.2, 35.2 and 30.9% of total flavonoid, respectively. On the removal of calcium, SK-1B and PK-218 eliminated about 80% of calcium. (3) On the continuous operation with the column method, the removal of bitterness by HP-20 treatment could be carried out within 4 hours, the removal of calcium by SK-1B and PK-218 treatment was within 3 hours and the decoloration by WA-30 treatment was within 3 hours, respectively. (4) On the combination of ion exchange resins and adsorbents, both (A) combination of HP-20, WA-30, SK-1B and WA-30 and (B) combination of WA-30, SK-1B, WA-30 and HP-20 was the best method. (5) Sugar components in press liquor estimated through extraction season were sucrose: 36.2-44.8%, glucose :26.3-31.0%, fructose: 25.3-28.5% and maltose: 3.7-4.9%. Total sugar content was the highest (11.3%) at the middle of January. (6) Volatile components in press liquor contained d-limonene, γ-terpinene, α-terpineol, linalool and α-pinene, and final sugar solution contained only 0.7% of total volatile quantities. (7) Final sugar solution, which was produced by manufacturing and concentrating press liquor, did not contain bitter taste, color and odor, and components of sugar was glucose: 33.5%, sucrose: 30.6%, fructose: 30.3%, and maltose 5.6%. (8) Recovery yield of final sugar solution was 11% to press liquor and 1.7% to Satsuma mandarin fruit, and total sugar content in final sugar solution was 60%.
