日本語版

alkaline citrus-peel debittering

process / process-citrus-alkaline-debittering

柑橘果皮のアルカリ脱苦味

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  2. Related entries (5)
  3. How processing and cooking change it (1)
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Short definition

An experimental debittering process that treats citrus peel with dilute alkali. It is food processing with conditions and safety management, and household use is not recommended.

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Sanh orange peel →is reduced by→ alkaline citrus-peel debittering

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How processing and cooking change it (1)

Sanh orange peel is reduced by alkaline citrus-peel debitteringsupported

Scope: An experiment in which peel was blanched for 2 minutes in 100 ppm NaOH, then soaked in the same solution for 1 hour

Note: A measured decrease in naringin. This is not a recommendation for household alkaline treatment.

After blanching for 2 minutes in 100 ppm NaOH followed by 1 hour of soaking, peel naringin fell from 16.58 to 3.70 mg/100 g.
Limitations: These are controlled conditions for alkaline food processing; household use is not recommended.
Source: Ảnh hưởng của loại hóa chất và phương pháp xử lý đến khả năng loại bỏ vị đắng vỏ cam sành (Citrus sinensis) bổ sung vào sản phẩm Marmalade (Nguyễn Đức Tùng; Trần Hứa Hồng Nhạn; Nguyễn Việt Thuận; Nguyễn Thị Kiều Tiên; Trần Ngọc Nhã Trân; Tống Thị Ánh Ngọc, 2023) · full text checked
Show dataingredient-sanh-orange-peel —is_reduced_by→ process-citrus-alkaline-debittering
claim: clm-sanh-peel-naringin-reduced / type: processing / updated: 2026-08-31

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