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dc.contributor.authorYan, Lufeng
dc.contributor.authorYe, Xingqian
dc.contributor.authorLinhardt, Robert J.
dc.contributor.authorChen, Jianle
dc.contributor.authorYu, Dandan
dc.contributor.authorHuang, Rui
dc.contributor.authorLiu, Donghong
dc.contributor.authorChen, Shiguo
dc.date2018
dc.date.accessioned2022-06-27T15:52:27Z
dc.date.available2022-06-27T15:52:27Z
dc.date.issued2018-03-01
dc.identifier.citationFull recovery of value-added compounds from citrus canning processing water, L. Yan, X. Ye, J. Chen, Dandan Yu, R. J. Linhardt, C. Orfila, F. Zhang, R. Huang, T. Dinga, D. Liua, S. Chen, Journal of Cleaner Production, 176, 959-965, 2018.
dc.identifier.issn9596526
dc.identifier.urihttps://doi.org/10.1016/j.jclepro.2017.12.018
dc.identifier.urihttps://hdl.handle.net/20.500.13015/5602
dc.descriptionJournal of Cleaner Production, 176, 959-965
dc.descriptionNote : if this item contains full text it may be a preprint, author manuscript, or a Gold OA copy that permits redistribution with a license such as CC BY. The final version is available through the publisher’s platform.
dc.description.abstractIn the production of canned citrus, large amounts of processing water were discharged during the segment membrane removal process, causing severe pollution. In order to reduce pollution and recover the bioactive compounds in the processing water, the production of canned satsuma mandarin, sweet orange and grapefruit were studied, and improved acid (0.1% HCl, 0.4% citric acid) and alkali (0.1% KOH, 0.2% NaOH) were used to conduct the new chemical hydrolysis process to remove the segment membrane. The obtained acid and alkali processing water were firstly explored the potential to make novel beverages, which contain electrolytes (Na: 472–945 ppm; K: 208–279 ppm; Cl: 364–411 ppm; citrate: 1105–1653 ppm) and potential prebiotics such as pectin and flavonoids. The improved segment membrane removal process realized the conversion of wastewater into drinkable beverages at low costs. The bioactive compounds were fully recovered without wastewater discharging, which produced great environmental, economic and health value.
dc.description.sponsorshipZhejiang Province Public Welfare Technology Application Research Project
dc.description.urihttps://login.libproxy.rpi.edu/login?url=https://doi.org/10.1016/j.jclepro.2017.12.018
dc.languageen_US
dc.language.isoENG
dc.relation.ispartofThe Linhardt Research Labs Online Collection
dc.relation.ispartofRensselaer Polytechnic Institute, Troy, NY
dc.relation.ispartofJournal of Cleaner Production
dc.relation.urihttps://harc.rpi.edu/
dc.subjectBiology
dc.subjectChemistry and chemical biology
dc.subjectChemical and biological engineering
dc.subjectBiomedical engineering
dc.titleFull recovery of value-added compounds from citrus canning processing water
dc.typeArticle
dcterms.accessRightshttps://login.libproxy.rpi.edu/login?url=https://doi.org/10.1016/j.jclepro.2017.12.018
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dcterms.isVersionOfhttps://doi.org/10.1016/j.jclepro.2017.12.018
dc.rights.holderIn Copyright : this Item is protected by copyright and/or related rights. You are free to use this Item in any way that is permitted by the copyright and related rights legislation that applies to your use. For other uses you need to obtain permission from the rights-holder(s). https://rightsstatements.org/page/InC/1.0/
dc.creator.identifierhttps://orcid.org/0000-0003-2219-5833
dc.relation.departmentThe Linhardt Research Labs.
dc.relation.departmentThe Shirley Ann Jackson, Ph.D. Center for Biotechnology and Interdisciplinary Studies (CBIS)
rpi.description.pages959-965
rpi.description.volume176


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