Process of removing the bitter taste of pomelo peel

The de-bittering effects of immersion in ethanol on white pomelo peel was investigated. suitable conditions for were found as sample: ratio 1/12 (g/mL), concentration 40°, time 4 hours, temperature 50°C, discharge and 3 rinsing times. Immersion with is highly effective 82.5% naringin bitterness removed pesticide residue reduced. However, the method also reduce content vitamin C sugar. Ethanol one most used solvents antioxidant extraction because it inexpensive, reusable, non-toxic food industry. by showed that large scale separated from peel.