Academic literature on the topic 'Citrus juice extraction'

The volatile compositions of juice and peel of clementine ( Citrus reticulata x Citrus sinensis var. Commune), mandarin ( Citrus reticulata Blanco var. Willow Leaf) and their hybrids were analyzed by headspace solid-phase extraction (HS-SPME) coupled with gas chromatography and either a flame ionization detector (FID) or a mass spectrometer (MS). The major compounds of the volatile fractions of clementine and mandarin were limonene and limonene/γ-terpinene, respectively. The volatile compositions of juice and peel of the same fruit showed qualitative and quantitative differences. The data analysis established the existence of three main groups based on volatile compounds that correlated with sample genotypes (clementine and mandarin) and fruit samples (peel and juice).

A large percentage of fruit mass is left as waste after the consumption or processing of citrus fruits. The inappropriate disposal of these wastes directly leads to environmental and economic concerns. However, scientific investigations have demonstrated that citrus wastes, due to their high concentration in soluble sugars, can be a source of cellulosic biomass for biogas recovery. d-Limonene, the major constituent of essential oils present in citrus wastes, is however, known to hamper the conversion process of citrus wastes to biogas. With the aim of improving biogas production, a study on the pre-treatment of lime fruit waste to reduce the effect of d-limonene was carried out. The pre-treatment process was done using hexane as the solvent in a solid–liquid extraction process to leach out essential oils from lime wastes. Solid–liquid extraction was carried out in a Soxhlet apparatus with pulverized lime waste at 68 °C for 180 min; then the residue was washed and aerated. From the pre-treatment procedure, 21.3 mL of essential oil was recovered, indicating an oil yield of 3.8%. Substrates of untreated and pre-treated lime waste were digested in batches under mesophilic conditions for a period of 28 days. The biogas yield of each substrate was evaluated and the results compared. Substrate of untreated lime waste yielded 66.9 mL/g VS. biogas after the digestion period. In comparison, pre-treated lime waste gave a better biogas yield of 93.2 mL/g VS. after 28 days, indicating an improvement in biogas yield by about 40%. The findings of this research show that there is a viable recovery option of biogas from lime waste, and recommendations of this research can be further explored to develop an economically viable biogas plant process that efficiently utilizes citrus wastes. This would boost the drive of government towards alternative sources of energy and also fulfil two of the sustainable development goals presented by the United Nations.

Citrus junos Tanaka (yuzu) has a strong characteristic aroma and thus its juice is used in various Japanese foods. Herein, we evaluate the volatile compounds in yuzu juice to investigate whether underwater shockwave pretreatment affects its scent. A shockwave pretreatment at increased discharge and energy of 3.5 kV and 4.9 kJ, respectively, increased the content of aroma-active compounds. Moreover, the underwater shockwave pretreatment afforded an approximate tenfold increase in the scent intensity of yuzu juice cultivated in Rikuzentakata. The proposed treatment method exhibited reliable and good performance for the extraction of volatile and aroma-active compounds from the yuzu fruit. The broad applicability and high reliability of this technique for improving the scent of yuzu fruit juice were demonstrated, confirming its potential for application to a wide range of food extraction processes.

The purpose of this study was to determine the acceptability of society to pulpy RGL orange juice and value-added products of pulpy RGL orange juice. The research design used was completely randomized design (CRD) factorial with two treatments which were extraction methods (A) and the addition of dyes (B). Results of research showed that orange processing into pulpy RGL orange juice by the addition of dyes and using a press and extractor were not significantly different in organoleptic. Processing pulpy RGL orange juice from 50 kg of raw material could produce 127 liters juice and can increase the value-added orange RGL 16,300,-/kg with ratio 64 %.

Experimental and epidemiological studies show a positive relation between consumption of citrus juices and reduction of risk for some chronic disorders, such as diabetes and cardiovascular diseases. In particular, the bergamot juice is characterized by noticeable amounts of phytochemicals such as flavanone glycosides, limonoids, and quaternary ammonium compounds, all health-beneficial biomolecules. In vitro and in vivo studies have shown anti-inflammatory, cholesterol-lowering, and anti-diabetic activities attributed to these compounds depending on their chemical structure. However, nutritional content of bergamot juice may vary as consequence of different processing techniques, thus needing to address this claim. For this reason, the objective of this research was to evaluate the effects of different processing systems on the proximate constituents, the composition, and the antioxidant activity of the correspondent juices. Overall, the results indicate that the process employed may influence the chemical composition and the functional properties of the ended juice. Screw press method produced a juice with greater content of flavanone glycosides (ranged from 37 to 402 mg/L) and limonoid aglycones (ranged from 65 to 67 mg/L) than the other processes (p < 0.001). However, the process used for extraction of bergamot juice did not affect significantly the N,N-dimethyl-L-proline content (p < 0.5). Moreover, the screw press juice showed the highest antioxidant activity with EC50 value of 9.35 µg/mL, thus suggesting that this method maintains for health the nutritional quality of a fresh-pressed juice.

The volatile components of both peel and juice of Japanese citrus, Kabosu ( Citrus sphaerocarpa Hort. ex Tanaka) were investigated using SAFE (Solvent Assisted Flavor Evaporation) technique after solvent extraction. In this study, wine lactone, rose oxide, (2 E)-4,5-epoxy-2-decenal, mintsulfide, and indole were newly identified from Kabosu. AEDA (Aroma Extract Dilution Analysis) of the oxygenated fraction of the peel extract showed high FD (Flavor Dilution) factors for linalool, (2 E)-4,5-epoxy-2-decenal, octanal, (4 Z)-decenal, β-citronellol, geraniol, and wine lactone, while wine lactone, linalool, eugenol, geraniol, and (2 E)-4,5-epoxy-2-decenal from the juice extract. The enantiomeric distribution of linalool, cis-rose oxide, β-citronellol, and wine lactone were also determined using a multidimensional chiral GC/MS.

A salmonellosis outbreak occurred during the summer of 1995 among individuals who consumed nonpasteurized orange juice from a Florida citrus-processing facility. Clinical isolates were identified by the Centers for Disease Control as Salmonella serovars Hartford, Gaminara, and Rubislaw. At the processing facility, 70 samples (equipment swabs, fruit surface swabs, juice, and miscellaneous environmental samples) were collected before, during, and after processing runs on two different dates. Bottled juice samples from eight previous extraction dates were also collected. Total plate counts, fecal coliforms, and Escherichia coli were enumerated for each sample. Analyses for Salmonella cells were conducted on all juice samples, fruit surface swabs, environmental samples, and selected equipment swabs using direct enrichment and pre-enrichment techniques. Salmonella serovars Hartford, Rubislaw, Saintpaul, and Newport were detected from either juice, unwashed fruit surfaces, or amphibians (Hyla cinerea and Bufo terrestris) captured outside the processing building. Salmonella cells in juice were associated with population levels of fecal coliforms and E. coli above the upper most probable number (MPN) limits of detection (&gt;110/ml).

Made available in DSpace on 2016-06-02T19:51:53Z (GMT). No. of bitstreams: 1 4027.pdf: 1690749 bytes, checksum: 8d859783d2c99e52f4016543ef37c8dd (MD5) Previous issue date: 2011-08-30
For almost one century, citrus chain has been one of the most important agribusiness for Brazil. Brazil is the largest world orange producer and the largest orange juice exporter, responsible for almost 90% of the worldwide orange juice exportations. Doubtless one of the most important Brazilian sectors, citrus is responsible for a huge percentage of the agribusiness exportations (around USD 1,5bilion/year) and one of the economy motors of the central regions of the State of São Paulo. Over this period, many changes occurred and are still going on into the national and international scenarios. Also, in the XXI century changes have being happened more quick and intense: great fruit and orange juice price oscillations, influence of exchange variation, the 2008 economical crisis, influence of climate conditions and incidence of new diseases, besides demand variations regarding volume and type of product (advent of NFC Not From Concentrate or single strength juice). Citrus processing industry represents a fundamental key role in the whole chain, to achieve new frontiers, putting the Brazilian product into the 5 continents, leveraging exportations to almost 1,300 k/tons of juice exported annually. To guarantee competitiveness in the business, processors have searched continuous improvement on processes, equipment, management techniques as well as quality standards of their products, in order to meet the demands of the market that, year by year, have become more discerning and demanding. There is also the need of continuous improvement and adjustment of the Research & Development techniques for equipment applied to industry, to attend the new parameters. Performance tests of citrus juice equipment are totally important to: evaluate productive process efficiency, investment definition, meet customer s standards and represent a point that impacts the strategic corporate decisions. The purpose of this master s degree dissertation is to propose a method for evaluating the technical-economic stage of citrus juice extraction. The study aims the juice extraction process introduced in the citrus juice extraction chain. For this, it was performed a review of literature and a case study in the segment of citrus juice processing. The research approach used is qualitative and quantitative, using already existent data, from empirical studies conducted in the sector. This work aims to structure and propose a method for the process of citrus juice comparative tests, and the performance evaluation of the extraction system, considering the higher number of variables and ensuring all necessary and sufficient data for decisionmaking. As academic contribution, this work aims to bring an empirical example improvement of food industry equipment, using experimental techniques and data analysis in a specific juice extraction situation, whose results are used for tracking their productive processes, monitoring and improving performance and decision-making regarding changes and investments.
A cadeia citrícola, ao longo de quase um século de existência no Brasil, tem se mostrado uma das mais importantes no agronegócio, visto que o Brasil é o maior produtor mundial de laranjas e o maior exportador de suco cítrico com quase 90% das exportações mundiais. É, sem dúvida, um dos setores mais importantes da economina brasileira, responsável por uma parcela generosa das exportações do agronegócio (cerca de US$ 1,5 bilhões / ano) e um dos motores da economia da região centro do Estado de São Paulo. Ao longo deste período, muitas mudanças ocorreram e continuam acontencendo no cenário nacional e internacional, e no século XXI as mudanças têm se tornado mais rápidas e intensas: grandes oscilações nos preços da fruta e do suco de laranja, influência da variação cambial e da crise econômica de 2008, influência das condições climáticas e incidência de novas doenças, além de variações na demanda no que se refere ao volume e tipo de produto (advento do NFC Not From Concentrate ou suco integral). Nesta cadeia, a indústria de processamento dos cítricos tem papel fundamental no avanço das fronteiras, colocando o produto brasileiro nos cinco continentes, alavancando as exportações com quase um milhão e trezentas mil toneladas de suco exportado anualmente. Para garantir a competitividade no negócio, as indústrias têm buscado melhorias contínuas nos seus processos, equipamentos, técnicas de gestão e também nos padrões de qualidade dos seus produtos, a fim de atender às exigências do mercado consumidor que tem se tornado, a cada ano, mais criterioso e exigente. A fim de atender estes novos parâmetros, há, também, uma necessidade de melhoria contínua e adequação das técnicas de Pesquisa e Desenvolvimento para os equipamentos aplicados na indústria. A realização de testes de desempenho dos equipamentos de extração de sucos cítricos é de fundamental importância na avaliação da eficiência do processo produtivo, definição de investimentos, atendimento aos padrões de qualidade dos clientes, representando um ponto que causa impacto nas decisões estratégicas das empresas. Nesse sentido, esta dissertação de mestrado tem como objetivo a proposição de um método para a avaliação técnica-econômica da etapa de extração de sucos cítricos. O objeto de estudo, inserido na cadeia de produção de sucos cítricos, é o processo de extração de sucos. Para a realização deste trabalho, foi feita uma revisão bibliográfica e um estudo de caso no segmento de processamento de sucos cítricos. A abordagem de pesquisa utilizada é a qualitativa e quantitativa, com a utilização de dados já existentes da literatura e dados de estudos práticos realizados neste setor. Espera-se com este trabalho a estruturação e proposição de um método para o processo de realização de testes comparativos de extração de suco cítrico e a avaliação do desempenho deste sistema de extração, de forma que considere o maior número de variáveis do processo e garanta a obtenção de dados necessários e suficientes para tomadas de decisão. Como uma contribuição acadêmica, espera-se que o trabalho proposto traga um exemplo prático de melhoria no segmento de equipamentos para a indústria de alimentos por meio do uso de técnicas de experimentação e análise de dados em uma situação específica de extração de suco, cujos resultados são utilizados para acompanhamento de seus processos produtivos, monitoramento e aprimoramento de desempenho e tomada de decisão de modificações e investimentos.

The odor of citrus juice changes during the storing process. We use an electronic nose (E-nose) to detect the volatile odors released by citrus juice and use the detect results to classify citrus juices from different storage periods. In this article, a novel classifier of E-nose, namely broad learning system (BLS) is introduced. BLS is different from traditional classifier. It has a simple network model, which can greatly reduce the training time of the model. BLS can effectively combine feature extraction and classification recognition to make the model more efficient. We apply BLS to the analysis of valencia citrus juice data. The experimental results show that BLS can effectively identify the current stage of the stored valencia citrus juice. Compared with traditional classifier such as radical basis function neural network (RBFNN) and linear discriminant analysis (LDA), the results show that BLS has better performance for the storage period classification of valencia citrus juice.

Two seasons of testing have been done with pre-extraction abrasive roller technology to reduce the amount of peel oil in orange juice. The first season was done with a pilot scale unit (20 Tons / Hour). The following season a commercial scale unit (80 Tons / Hour) was tested in the field. Use of the equipment has allowed the processor to use high yield components at equal or better juice quality than standard extraction components. Additional advantages are seen in oil quality and VOC reduction. Paper published with permission.

Waste from an orange juice manufacturing operation generally contains significant quantities of citric acid from the extraction process. Not considering environmental factors and the kind of process fruit, sometimes the citric acid concentration in the air can reach unacceptable conditions. The purpose of this work is to define some methods of environmental control in order to avoid high citric acid concentrations in the air. The main idea is to explain in “common language” how to keep an appropriate room temperature and humidity index in order to reduce the citric acid concentration in the air by evaporative cooling. Paper published with permission.

Uses of supercritical (SC) fluids in citrus processing in conventional applications such as citrus oil fractionation, lemon oil extraction, and orange juice debittering are reviewed. In a non-conventional application, single strength orange juice was treated with SC CO2. Effect of pressure (7–34 MPa), temperature (35–60°C), and time (15–180 min) on pectinesterase (PE) activity, cloud stability, microorganisms, and sensory attributes were investigated. SC CO2 inactivated PE below thermal inactivation temperatures. (Activation energy at 31 MPa = 97.4 KJ/mole; at atmospheric pressure = 166.6 KJ/mole.) SC treatment did not change pH and °Brix; but stabilized and enhanced cloud and color. Ascorbic acid was better preserved. Sensory evaluations of color and cloudiness of treated juice were better. Flavor, aroma and overall acceptability were not different. Aerobic total plate counts showed that D value of treated juice decreased as pressure increased. D values at 35, 45 and 60°C of SC treated juice at 33.1 MPa were 28, 22.6 and 12.7 min, respectively. Paper published with permission.

Existing fruit receiving and processing operations rely on both automated and manual data collection systems to generate and store fruit information. This information can be used to select fruit to use for a particular juice product or to optimize extraction systems. At the present time, the selection of fruit is mainly a manual process due to disconnected, dissimilar data systems and missing information. This paper describes the development of an integrated bin management system. This system uses existing customer data collection systems with new machinery and instrumentation to improve the accuracy of fruit selection and blending to optimize the extraction process. The following areas will be examined: • A review of a conventional, manual bin system • The need for an integrated data collection and selection system • An overview of the intelligent bin system • How the intelligent bin system collects and manages data • An overview of the bin selection system • Some future developments Paper published with permission.