MEMBRANE-BASED PROCESS FOR DEBITTERING CITRUS JUICE

A MAJOR PROBLEM IN THE CITRUS INDUSTRY WORLD-WIDE IS THE FORMATION OF BITTERNESS IN CITRUS JUICES WITHIN HOUR AFTER EXTRACTION FROM THE FRUIT. THE PRIMARY CAUSE OF THE "DELAYED BITTERNESS" IS THE FORMATION OF AN INTENSELY BITTERGROUP OF COMPOUNDS CALLED LIMONOIDS, PRINCIPALLY LIMONIN ANDNOMILIN. MUCH RESEARCH HAD BEEN DIRECTED TOWARD FINDING MEANS TO PRE-VENT THE FORMATION OF LIMONIN PRECURSORS PRIOR TO HARVEST ASWELL AS FINDING MEANS TO REMOVE LIMONIN AFTER HARVESTING ANDPROCESSING. HOWEVER, EXISTING APPROACHES HAVE SEVERE ECONOM-TECHNICAL, AND ENVIRONMENTAL DRAWBACKS. THE PROPOSED PROGRAM IS DIRECTED AT DEMONSTRATING THE FEASI-BILITY OF USING A NOVEL MEMBRANE-BASED PROCESS FOR REMOVAL AND CONCENTRATION OF LIMONIN AND NOMILIN FROM BITTER NAVEL ORANGE JUICE.