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Extraction of Citric Acid from Fruit Juices Using Supported Liquid Membrane.

Chanukya, B. S. and Maya, Prakash and Rastogi, N. K. (2017) Extraction of Citric Acid from Fruit Juices Using Supported Liquid Membrane. Journal of Food Processing and Preservation, 41. pp. 1-10.

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Abstract

This study deals with facilitated transport of citric acid using supported liquid membrane composed of polytetrafluroethylene membrane as the support, Aliquat- 336, toluene, sodium carbonate1sodium bicarbonate as carrier, organicmembrane and strip phase, respectively, from aqueous solutions and fruit juices. The optimum citric acid extraction conditions from aqueous solutions in batch mode were investigated and the standardized conditions were applied for extraction of citric acid from fruit juices. Complete and partial (33%) citric acid extraction was achieved from sweet-lime, lemon, and orange juices with sodium carbonate1sodium bicarbonate and distilled water as strip solutions, respectively. PRACTICAL APPLICATIONS The present study of facilitated and controlled extraction of citric acid from citrus fruit juices using supported liquid membrane stands as an alternative method of de-souring citrus fruit juices for improving the palatability and consumer acceptability of the processed citrus fruit juice. The standardized various extraction parameters provide optimum conditions for complete or partial citric acid from model systems and fruit juices.

Item Type: Article
Uncontrolled Keywords: citric acid supported liquid membrane sweet-lime lemon orange juices
Subjects: 600 Technology > 07 Beverage Technology > 05 Fruit juice
600 Technology > 08 Food technology > 01 Analysis
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 10 Jul 2017 05:51
Last Modified: 10 Jul 2017 05:51
URI: http://ir.cftri.com/id/eprint/12764

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