WASTE UTILIZATION FROM CITRUS FRUITS

RHEA SHETTY 1721010040

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 JUICE FLAVEDO (OUTER PEEL) ALBEDO(INNER PEEL) RAG AND PULP SEEDS PERCENT 40-50 25-35 10-18 10-12 0-4

Chemical composition
COMPONENT WATER SUGAR PECTIN ACIDS (CITRIC MOSTLY) FIBER PROTEIN FAT ESSENTIAL OIL PERCENT 86-92 5-8 1-2 0.7-1.5 0.6-0.9 0.6-0.8 0.2-0.4 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 & Molasses

Fruits collected

Juice extraction Juice Extracted

Peel, pulp and seeds Shred, Lime (Cure & Press)

Press cake Moisture 72 %

Press Juice Moisture 88.7% Evaporate In Multiple Effect Evaporator

Evaporate water in dryer Dried pulp Moisture 8 %

Citrus Molasses Moisture 28%

COMPOSITION OF DRY CITRUS PULP

COMPONENT CRUDE PROTEIN FAT CRUDE FIBER NITROGEN ASH DRY MATTER PERCENT 6.2 3.5 13 63 4.3 92

COMPOSITION OF CITRUS MOLASSES

COMPONENT NITROGEN TOTAL SUGAR MOISTURE FAT PECTIN FIBER ACID POTASSIUM PERCENT 62 45 29 0.2 1 0 4.5 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 190F 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 40F.

Utilization Of Citrus Oils

High Flavouring and Scenting Properties
Beverages Baked goods Canning Ice-creams Pharmaceutical uses Perfumes and toilet goods

Citrus Alcohol
The 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 animals Medicinal uses for humans high source of pellagra preventing factors.

Citrus Seed Oil

Dried citrus seeds Screening (hulls removed)

Expeller (cold pressing)

Solvent extraction

Refining (caustic soda solution)

Filtration

Heating (110c)

Fatty acid composition in seed oil

COMPONENTS OLEIC LINOLEIC PALMATIC STEARIC LIGNOCERIC PERCENT 20.5 51 20.1 7.6 0.1

USES
Soap manufacturing Beverages Production of cooking fat Cattle feed

MANUFACTURE OF PECTIN
Leaching

Extraction

Clarification

Isolation

USES
Preparation of jams and marmalades Confectionaries- Jellies and candies Meat Packing- Pectinate packing for sausages and for processed meats. Pharmaceutical uses

Thank U