The Recovery of Sugar From Citrus Press Liquor by Ultrafiltration

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). Paper published with permission.