The Recovery of Sugar From Citrus Press Liquor by Ultrafiltration Free

Citrus press liquor is the liquor expelled from the peel and rag residue of citrus fruit by pressing. It is a non-homogeneous straw-colored liquor and contains 9 to 15% dissolved solids, of which 50 to 70% are sugars (References 1, 2). In addition to sugar, however, citrus press liquor also contains a significant amount of other constituents, some of which are listed in Table 1, which impart a bitter taste and unpleasant character; its principal use therefore has been limited to that of a feedstock for the production of citrus molasses which is marketed primarily as an animal feed (Reference 3).

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