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

Thank U