Classification of the Constituents of Citrus Juice Residue by a Wet-Grinding Process - Collections

＜departmental bulletin paper＞
Classification of the Constituents of Citrus Juice Residue by a Wet-Grinding Process

Creator	Author PID L003070 Creator Name Furuta, Shu 古田, 収 Affiliation Affiliation Name Laboratory of Food Processing, Faculty of Agriculture, Kyushu University 九州大学農学部食糧化学工学科食品製造工学講座
	Creator Name Hayakawa, Isao 早川, 功 Affiliation Affiliation Name Laboratory of Food Processing, Faculty of Agriculture, Kyushu University 九州大学農学部食糧化学工学科食品製造工学講座
	Author PID L000531 Creator Name Fujio, Yusaku 藤尾, 雄策 Affiliation Affiliation Name Laboratory of Food Processing, Faculty of Agriculture, Kyushu University 九州大学農学部食糧化学工学科食品製造工学講座
Language	English
Publisher	Kyushu University
Publisher	九州大学農学部
Date	1989-11
Source Title	Journal of the Faculty of Agriculture, Kyushu University
Vol	34
Issue	1/2
First Page	101
Last Page	106
Publication Type	Version of Record
Access Rights	open access
Crossref DOI	https://doi.org/10.5109/23892
Related DOI	九州大学農学部紀要 \|\| 34(1/2) \|\| p101-106
	Journal of the Faculty of Agriculture, Kyushu University \|\| 34(1/2) \|\| p101-106
	http://www.agr.kyushu-u.ac.jp/
Related URI	九州大学農学部紀要 \|\| 34(1/2) \|\| p101-106
	Journal of the Faculty of Agriculture, Kyushu University \|\| 34(1/2) \|\| p101-106
	http://www.agr.kyushu-u.ac.jp/
Relation	九州大学農学部紀要 \|\| 34(1/2) \|\| p101-106
	Journal of the Faculty of Agriculture, Kyushu University \|\| 34(1/2) \|\| p101-106
	http://www.agr.kyushu-u.ac.jp/

File	FileType	Size	Views	Description
p101	pdf	126 KB	334

PISSN	0023-6152
NCID	AA00697606
Record ID	23892
Peer-Reviewed	Unrefereed
Subject Terms	Wet-Grinding
	Citrus Juice
	Biomass
ISSN	0023-6152
NCID	AA00697606
Notes	Biomass are consisted of various constituents with different chemical and physical characteristics It seems that a wet-grinding process can effectively separate components which intricately construct the tissue. Then the waste residue of Satsuma mandarin fruit juice was ground under the existence of water using a commercially available grinder. Since the citrus residue is commonly consisted of fibrous solids, non-fibrous solids and water soluble solids, it was confirmed that each of these constituents could be separated with a wet-grinding process. The fibrous and non-fibrous portions of the ground residue under suitable operating conditions were classified into coarse and fine fractions by a wet screening method. In the case of peeling of Satsuma mandarin juice residue, water soluble pectic substances were more effectively recovered in the liquid fraction in wet-grinding comparing with a conventional acid-extraction method.
Created Date	2012.08.01
Modified Date	2022.11.11