production of high quality citrus pectin peel - uf/ifas...
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CP Kelco Confidential – Do not copy or share without permission
Production of high quality citrus pectin peel
Susanne Oxenbøll Sørensen, CP KelcoICBC , September 17th 2015
CP Kelco Confidential – Do not copy or share without permission2
In case you are already fantasizing about drinks in the bar….
• High quality citrus pectin peel
– Efficient washing and drying process
• Peel particle size
– Control of enzymatic acitivity
• Time
• pH
– Don’t burn the pectin peel!!!
Take Home Message
CP Kelco Confidential – Do not copy or share without permission3
• CP Kelco
• Pectin
• Citrus pectin peel
• Parameters affecting peel quality
• Summary
Outline
CP Kelco Confidential – Do not copy or share without permission4
• CP Kelco
• Pectin
• Citrus pectin peel
• Parameters affecting peel quality
• Summary
CP Kelco
CP Kelco Confidential – Do not copy or share without permission5
• CP Kelco is a hydrocolloids producer 100% owned by the JM Huber Corporation
• JM Huber is a 120 year old family owned corporation comprising CP Kelco, Huber Engineered Woods and Huber Engineered Materials
• CP Kelco’s Hydrocolloid portfolio – Pectin
• Extracted from citrus peel (DEN, GER, BRA)
– Carrageenan
• Extracted from seaweed (DEN, PHI)
– Carboxymethyl Cellulose (CMC)
• Manufactured from wood pulp or cotton linters (FIN, CHN)
– Biogums (Gellan, Xanthan and Diutan)
• Produced by fermentation (USA, CHN)
CP Kelco
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CP Kelco
Lille Skensved,Denmark
Limeira, Brazil
Grossenbrode, Germany
Cebu, Philippines
San Diego, CAUSA
Okmulgee, OK
USA
Äänekoski, Finland
Wulian/Shandong, China
Taixing, China
CP Kelco Manufacturing sites
CP Kelco Confidential – Do not copy or share without permission7
• Pectin extraction process
CP Kelco
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CP Kelco
Applications – Food & Beverage• Bakery• Beverage systems• Confectionery• Dairy (cheeses, ice cream, yogurts and desserts)• Fruit based products including jams/jellies• Meat, poultry, analogue and fish processing • Salad dressings, marinades & sauces • Water dessert gel
Applications – Consumer & Industrial
• Agrochemicals & Animal Feed• Ceramics• Construction (viscosity modifying agent) & Paints• Household Products (paper towels, surface &
toilet cleaners, detergents)• Oral Care• Personal Care (creams, gels, shampoo) • Pharmaceuticals• Textile Printing
GellingStabilizingEmulsifying
CP Kelco Confidential – Do not copy or share without permission9
• CP Kelco
• Pectin
• Citrus pectin peel
• Parameters affecting peel quality
• Summary
Pectin
CP Kelco Confidential – Do not copy or share without permission10
Pectin
Rhamnogalacturonan I Homogalacturonan Rhamnogalacturonan IIXylogalacturonan
B
Schematic pectin structure
= L-Rhamnose
= D-Galacturonic acid = L-Arabinose
= D-Galactose
= O-Acetyl
= O-Methyl
= D-Glucuronic acid = Borate
= D-Apiose
= L-Fucose
= L-Aceric acid = D-Xylose
= Kdo = D-Dha
B
= L-Galactose= D-Dha
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Pectin
• Model of plant cell wall structure - pectin is the glue
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• Pectin quality parameters
– Degree of esterification (DE)
– Molecular size (Intrinsic viscosity – IV)
– Galacturonic acid content (GA)
Pectin
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• Degree of methyl esterification
– DE > 50% (HM)
– DE < 50% (LM)
Pectin
O
O
COOH
OH
OH
O
4 1
O
O
CONH2
OH
OH
O
4 1
O
O
COOCH3
OH
OH
O
4 1
O
O
COOX
O
OH
O
CH3
O
4 1
X = H, CH3
a. Galacturonic acid b. Methyl esterified galacturonan
c. Amidated galacturonan d. Acetylated galacturonan
Methyl esterification of acid groups affects calcium reactivity
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• Molecular size (Intrinsic viscosity)
– Average molecular size
– Typical unit is dl/g
– Correlates to grading strength of many applications
– HPSEC • Viscotek
Pectin
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• Galacturonic acid content
– The amount of GA residues relative to the total amount of pectin
– Homogalacturonan
– Considered the “active” part of pectin
Pectin
B
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• The best preserved pectin precursor is always the preferred choice
• Citrus peel is by nature an excellent precursor
– High yield and quality
– Available in sufficient amount
– Stable and consistent supply…
However…
attention/effort is required to ensure high peel quality
Pectin
CP Kelco Confidential – Do not copy or share without permission17
• CP Kelco
• Pectin structure and localization
• Pectin quality
• Citrus pectin peel
• Parameters affecting peel quality
• Summary
Citrus pectin peel
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Citrus pectin peel
Total citrus harvest (2014/15)Source: USDA /FAS
Total crop 88,473 kMT
26% processed74% Fresh fruit
Estimated annual dry peel production 115,000 MT
What happens to the processed peel?
90 % Cattle feed + other
10% Dry peel
>80% of Lemon/Lime wet peel dry pectin peel
1-2% of Orange wet peel dry pectin peel
30% Lime
56% Lemon
13% Orange
1% Other
CP Kelco Confidential – Do not copy or share without permission19
• CP Kelco
• Pectin
• Citrus pectin peel
• Parameters affecting peel quality
• Summary
Parameters affecting peel quality
CP Kelco Confidential – Do not copy or share without permission20
Parameters affecting peel quality
Juice/oil extraction
Pre-Screw press
3-step counter current washing
Final Screw press
Tank 3 Tank 2 Tank 1
2 step pressing
Pre-dryer single pass
Three pass dryer
Compactor
Cooling
FruitMilling
Wet peel
Dry peel
Dry peel with 10% moisture in 50 kg bales
Dry pectin peel process
2 step drying
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• Why is washing and drying required?
– Increase net pectin content = pectin extraction yield
– Prevent further degradation = stabilize pectin• Long distance transport of peel (South America – Europe)
Parameters affecting peel quality
CP Kelco Confidential – Do not copy or share without permission22
• Juice/Oil extraction
• Milling of peel
Fruit
• Counter current washing with water
• Screw press
Wet peel
• Rotary dryer to reach 10% moisture
• Compacting into 50 kg bales
Dry peel
Parameters affecting peel quality
Important• pH• Brix• Temperature• Residence time
of wet peel
Important• Fruit ripeness• Fruit quality• Residence time of
fruit and peel• De-oiling• Size distribution after
milling
Important• Drying temperatures• Cooling of peel to
ambient temperature
Dry pectin peel process
CP Kelco Confidential – Do not copy or share without permission23
Parameters affecting peel quality
• Juice/Oil extraction
• Milling of peel
Fruit
• Counter current washing with water
• Screw press
Wet peel
• Rotary dryer to reach 10% moisture
• Compacting into 50 kg bales
Dry peel
Important• Fruit ripeness• Fruit quality• Residence time of
fruit and peel• De-oiling• Size distribution after
milling
Fruit ripeness/quality and residence time
CP Kelco Confidential – Do not copy or share without permission24
Parameters affecting peel quality
Best quality at time of juicing… … starts immediately
EnzymesEndogenous (in the peel) or exogenous (microbial or ”process aid”)
Enzymatic activity depends on temperature and pH
Enzymaticdegradation
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Parameters affecting peel quality
Quality Hours’ residence time from juice extraction to washing/drying
Production
month 0h 1h 2h 3h 4h 5h 6h 7h
Season start 100% 97% 94% 91% 88% 85% 82% 79%
1 Month 99% 96% 93% 90% 87% 84% 81% 78%
2 Month 98% 95% 92% 89% 86% 83% 80% 77%
3 Month 96% 94% 91% 88% 85% 82% 79% 76%
4 Month 95% 92% 89% 87% 84% 81% 78% 75%
5 Month 94% 91% 88% 86% 83% 80% 77% 74%
6 Month 93% 90% 87% 84% 82% 79% 76% 73%
7 Month 92% 89% 86% 83% 81% 78% 75% 72%
Impact of fruit ripeness and wet peel residence time on peel quality
1.2% loss of functionality per month and 3% per hour
CP Kelco Confidential – Do not copy or share without permission26
Parameters affecting peel quality
• Juice/Oil extraction
• Milling of peel
Fruit
• Counter current washing with water
• Screw press
Wet peel
• Rotary dryer to reach 10% moisture
• Compacting into 50 kg bales
Dry peel
Important• Fruit ripeness• Fruit quality• Residence time of
fruit and peel• De-oiling• Size distribution after
milling
De-oiling
CP Kelco Confidential – Do not copy or share without permission27
• De-oiling prior to juicing
– De-oiling by gently puncturing oil cells (Flavedo layer) is an advantage versus rasping technology• The hard and water repellant peel surface is opened and permeable to
water both during peel washing and during pectin extraction process
Parameters affecting peel quality
Puncturing preferredRasping
CP Kelco Confidential – Do not copy or share without permission28
Parameters affecting peel quality
• Juice/Oil extraction
• Milling of peel
Fruit
• Counter current washing with water
• Screw press
Wet peel
• Rotary dryer to reach 10% moisture
• Compacting into 50 kg bales
Dry peel
Important• Fruit ripeness• Fruit quality• Residence time of
fruit and peel• De-oiling• Size distribution after
milling
Peel particle size
CP Kelco Confidential – Do not copy or share without permission29
• Peel Particle size
– Uniform particle size is recommended• Preferably ~5mm
• Important to adjust mill according to peel hardness and keep knives sharp
– Uniform particle size distribution means• Easier removal of soluble solids during washing (increasing pectin yield)
• Gentle but effective drying without burning small particles
– Larger particles contain more moisture – more difficult to dry
Parameters affecting peel quality
CP Kelco Confidential – Do not copy or share without permission30
Parameters affecting peel quality
• Juice/Oil extraction
• Milling of peel
Fruit
• Counter current washing with water
• Screw press
Wet peel
• Rotary dryer to reach 10% moisture
• Compacting into 50 kg bales
Dry peel
Important• pH• Brix• Temperature• Residence time
of wet peel
Washing conditions
CP Kelco Confidential – Do not copy or share without permission31
• Washing conditions
– pH - the ”regulator” of enzymes• General conditions – we recommend pH 4 (last wash/final press)
– At pH >4 DE reducing enzymes are active
– At pH <4 IV reducing enzymes are active
– Brix – indicator of washing efficiency (removed soluble solids)• As low as possible is preferred
• Depend on local conditions
– Temperature – ambient is preferred• Increased solubility and thus higher washing efficency at higher temp.
• But enzymatic activity is then also increased
– Time – no residence time of washed peel• Increased risk of enzymatic degradation
Parameters affecting peel quality
CP Kelco Confidential – Do not copy or share without permission32
Parameters affecting peel quality
• Juice/Oil extraction
• Milling of peel
Fruit
• Counter current washing with water
• Screw press
Wet peel
• Rotary dryer to reach 10% moisture
• Compacting into 50 kg bales
Dry peel
Important• Drying temperatures• Cooling of peel to
ambient temperature
Drying temperatures
CP Kelco Confidential – Do not copy or share without permission33
Parameters affecting peel quality
• Drying temperature
– Pectin chain (IV) degradation accelerates when peel temperature exceeds 90 °C
• Recommended drying conditions
– Air inlet of dryer <500 °C and outlet 110-120 °C
– Peel outlet of dryer 70-80 °C
0
1
2
3
4
5
6
7
50 60 70 80 90 100 110 120 130 140 150
Intr
insi
c V
isco
sity
dL/
g
Peel temperature (after drying) °C
Peel drying temperature and pectin quality
CP Kelco Confidential – Do not copy or share without permission34
• CP Kelco
• Pectin
• Citrus pectin peel
• Parameters affecting peel quality
• Summary
Summary
CP Kelco Confidential – Do not copy or share without permission35
• High quality citrus pectin peel
– Efficient washing and drying process
• Peel particle size
– Control of enzymatic acitivity
• Time
• pH
– Don’t ”burn” the pectin peel!!!
Summary
CP Kelco Confidential – Do not copy or share without permission36
Acknowledgements
Thanks to my colleagues :
Thomas Alsted
Olney Greilberger
Paul van Wagenen