| Issue |
E3S Web Conf.
Volume 306, 2021
The First International Conference on Assessment and Development of Agricultural Innovation (1st ICADAI 2021)
|
|
|---|---|---|
| Article Number | 04022 | |
| Number of page(s) | 9 | |
| Section | Agricultural Environmental and Engineering | |
| DOI | https://doi.org/10.1051/e3sconf/202130604022 | |
| Published online | 24 September 2021 | |
Process of removing the bitter taste of pomelo peel
1 Faculty of Chemical Engineering and Food Technology, Nong Lam University, Thu Duc District, Ho Chi Minh City, Vietnam
2 Institute of Environmental Sciences, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
3 Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
* Corresponding author: vckhang@ntt.edu.vn
** Corresponding author: maihuynhcang@hcmuaf.edu.vn
The de-bittering effects of immersion in ethanol on white pomelo peel was investigated. The suitable conditions for ethanol immersion were found as sample: ethanol ratio of 1/12 (g/mL), immersion ethanol concentration 40°, immersion time 4 hours, immersion temperature 50°C, discharge temperature 50°C, and 3 rinsing times. Immersion with ethanol is highly effective as 82.5% naringin bitterness was removed and pesticide residue was reduced. However, the method also reduce content of vitamin C and sugar. Ethanol is one of the most used solvents for antioxidant extraction because it is inexpensive, reusable, non-toxic and used in the food industry. The de-bittering method by immersion with ethanol showed that large scale naringin was separated from the pomelo peel.
© The Authors, published by EDP Sciences, 2021
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