Optimization of Enzymatic Peeling of Navel Orange under Intermittent Vacuum Conditions

doi:10.7506/spkx1002-6630-201402004

Abstract

Abstract:

An alternative method was developed by hydrolytic treatment with Viscozyme L under intermittent vacuum
conditions to minimize environmental pollution and water resource waste in the production of orange juice vesicles by the
traditional process of blanching and acid-alkali treatment. The enzyme preparation was used according to the manufacture’s
instruction under the conditions of pH 3.5 and 40 ℃. The effects of other hydrolytic conditions such as enzyme dosage,
vacuum degree, intermittent modes and soaking time on Navel orange peeling were investigated. An L9 (34) orthogonal array
design was used to optimize the four parameters. After treatment for 50 min with an enzyme dosage of 2% at a vacuum
degree of 10 psi under an intermittent mode of (2 + 2 + 2 + 2) min, oranges were completely peeled.

Key words: enzymatic method, vacuum treatment, Navel orange, peeling

CLC Number:

TS255.1

LI Jie1,2, WU Hou-jiu1,2, MA Ya-qin1, HUANG Xue-gen1, SUN Zhi-gao1,2, HU Zhong-hai1,2, WANG Hua1,2,*. Optimization of Enzymatic Peeling of Navel Orange under Intermittent Vacuum Conditions[J]. FOOD SCIENCE, 2014, 35(2): 18-22.

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