Download - WASTE UTILIZATION FROM CITRUS FRUITS
WASTE UTILIZATION FROM CITRUS FRUITS
RHEA SHETTY1721010040
Introduction
Citrus fruits botanically is a hesperidium, that is a special berry with juicy pulp divided into segments which contains seeds .
The citrus fruit is formed by the following fundamental parts: the flavedo (external colored part of the peel ), the albedo (white internal part of the peel), the pericarp that contains the above mentioned parts, and the pulp subdivided into segments and vesicas containing the juices and the seeds, called endocarp.
Physical composition
COMPONENT PERCENT
JUICEFLAVEDO (OUTER PEEL)
40-5025-35
ALBEDO(INNER PEEL)RAG AND PULP
10-1810-12
SEEDS 0-4
Chemical compositionCOMPONENT PERCENT
WATER 86-92
SUGAR 5-8
PECTIN 1-2
ACIDS (CITRIC MOSTLY) 0.7-1.5
FIBER 0.6-0.9
PROTEIN 0.6-0.8
FAT 0.2-0.4
ESSENTIAL OIL 0.2-0.5
MINERALS 0.5-0.9
By-Products The peel, rag & seeds from the juice extractors are combined
with rejected fruits & becomes the source of byproducts of citrus.
Primary byproducts Dried citrus pulp Molasses Citrus peel oil
Citrus seed oil, alcohol, pectin, & feed yeast have been produced to a lesser extent.
DRIED CITRUS PULP AND MOLASSES
Production of dried citrus pulp and molasses is by using the accumulated citrus cannary residue consisting of peel, rag & seeds which is about 50-60% of the whole fruit.
It was seen that citrus pulp was an excellent bulky carbohydrate feed for both beef & dairy cattle. It had factors which stimulated milk production.
It was seen that molasses was an excellent carbohydrate concentrate which is used in animal feeds.
Manufacture of Dried Citrus Pulp & MolassesFruits collected
Juice extraction
Peel, pulp and seeds
Shred, Lime (Cure & Press)
Press Juice Moisture 88.7%
Evaporate In Multiple Effect
Evaporator
Citrus Molasses Moisture 28%
Press cake Moisture 72 %
Evaporate water in dryer
Dried pulp Moisture 8 %
Juice Extracted
COMPOSITION OF DRY CITRUS PULPCOMPONENT PERCENT
CRUDE PROTEIN 6.2
FAT 3.5
CRUDE FIBER 13
NITROGEN 63
ASH 4.3
DRY MATTER 92
COMPOSITION OF CITRUS MOLASSES
COMPONENT PERCENT
NITROGEN 62
TOTAL SUGAR 45
MOISTURE 29
FAT 0.2
PECTIN 1
FIBER 0
ACID 4.5
POTASSIUM 1.1
Citrus Peel Oil
• Distilled Oils
Excessive amounts of peel oil in the juice is reduced by passing the juice through a de-oiler .
It is operated with vacuum (11-25.5 inches) at 190°F and a vapour mixture of oil and water vapours is removed.
This oil-vapor mixture is condensed & oil is separated by centrifuging.
• Cold Pressed Oil
Pipkin roll method: The oil is extracted by passing the peel between 2 striated rollers of stainless steel that run in opposite directions.
An emulsion of oil and water is obtained.
Oil is separated centrifugally by passing the emulsion through sludger and then through polisher.
Following separation oil is stored for 1 week at 32° to 40° F during this winterization treatment the waxy materials separate from the oil and settles down
Oil is decanted and stored in steel containers at 40°F.
Utilization Of Citrus Oils
• High Flavouring and Scenting Properties
BeveragesBaked goodsCanning Ice-creamsPharmaceutical usesPerfumes and toilet goods
Citrus AlcoholThe manufacture of alcohol consists of
Weighing and Mixing of molasses
Prepation of pure yeast
Addition of pure yeast
Fermentation (Glucose to alcohol & carbon dioxide)
Distillation
Citrus Feed Yeast
• The spent liquor from continuous centrifuges is discharged as a waste product it was concentrated to give feed yeast.
• Uses:Yeast is the richest source of B vitamins & 50 %
proteins.High protein feed for animalsMedicinal uses for humans– high source of pellagra
preventing factors.
Citrus Seed OilDried citrus
seeds
Screening (hulls removed)
Expeller (cold pressing)
Solvent extraction
Refining (caustic soda solution)
Filtration
Heating (110°c)
Fatty acid composition in seed oilCOMPONENTS PERCENT
OLEIC 20.5
LINOLEIC 51
PALMATIC 20.1
STEARIC 7.6
LIGNOCERIC 0.1
USES
Soap manufacturingBeveragesProduction of cooking fatCattle feed
MANUFACTURE OF PECTIN
Leaching
Extraction
Clarification
Isolation
USES
Preparation of jams and marmaladesConfectionaries- Jellies and candiesMeat Packing- Pectinate packing for sausages
and for processed meats.Pharmaceutical uses
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