Juice decolorization resin purification Sheng Du debittering A-2XMPFG

Tulsion A-2X MP FG First, by centrifugation to separate the pulp from the juice come out, then there is no fruit juice through a weakly basic anion exchange resin column, which can reduce the juice citric acid content. This process is called de-acidification. Meanwhile, the resin may also be retained juice ascorbic acid (vitamin C) and folic acid component. Here, the resin of citric acid have more selective, and therefore, if there is more than enough juice through the resin, the feed juice citric acid part will be removed, and ascorbic acid and folic acid will be retained. This can be done out of the resin column juice PH value to be monitored. If the PH value of less than 4.6, then part of ascorbic acid and folic acid can be washed away by the time the resin. After de-acidification treated and untreated fruit juice can be mixed to achieve a balance deacidification juice and fresh fruit on the palate. Juice can also be added back, or fruit juice to fruit juice as sales. Then the second process is to remove the bitter components: the harvest season, about 15% -20% of the navel orange harvest about not being used directly or processed into juice, as these can lead to some bitter juice, or need to be addressed and other The sweeter the juice mix. Orange juice bitter components primarily from a place called limonoids tetracyclic triterpenoids. Limonoids with the citric acid produced by the change of time, which is in citrus fruits and seeds membranes common ingredient. Ion exchange treatment: Solution: Fresh juice flowing through a weakly basic anion weakly basic anion exchange resin to remove organic matter and nitrogen to remove acid and bitterness and other ingredients. Select the new process: centrifuges / weak base anion resin / evaporator. Recommended Tulsion Products: Tulsion A-2X MP FG applications: we can have this kind of application in all food and beverage plants.