Wastewater Treatment Alternatives for a Food Plant

I was asked to speak to you for a few minutes about a project I have been working on at one of our Minute Maid production facilities in Hightstown, New Jersey. We produce both Minute Maid and Hi-C single strength fruit juices at this plant. Paper published with permission.

Problems and Opportunities in the Use of Reconditioned Steel Drums

The title of this paper is an attempt to be completely candid. No one will argue that the engineer in the citrus processing industry often associates the use of reconditioned steel drums with problems, and we should acknowledge that. Some of these problems, of course, derive from using steel drums for a purpose to which they are not well-suited, and for which they were not really designed. In-plant storage of massive amounts of FCOJ inventory is the best example. That application has been properly taken over, in large degree, by installation in most plants of bulk tank farm storage as is found in almost every other major food industry with a liquid product. The concentrate industry grew so fast during the Fifties and Sixties that it simply took a while before the technology and systems were developed for the logical addition of bulk tank storage. Tanks of course are wonderful things — that is, if the valves don’t leak, and if the product temperature doesn’t get too high, and of course if the manhole covers stay intact! Paper published with permission.

Freeze Concentration: An Alternative for Evaporation in the Citrus Industry

Of the world’s total citrus crop a 40–45% is used for production of concentrated orange juice. The TASTE (Thermally Accelerated Short Time Evaporator) evaporators have become predominantly used in the citrus juice industry. In the sixties freeze concentration processes have been tried intensively. Paper published with permission.

Economics of Peak Shaving and Cogeneration: Using On-Site Generating Systems in the Citrus Industry

Energy cost is a topic discussed in citrus management circles and it will draw increasing attention in years to come. Beginning with the oil embargo in 1973, the energy crisis started, sending costs skyrocketing. The days of everincreasing electrical charges are fact. In most citrus plants, energy costs are the fastest growing expense. We all feel it in our own personal pocketbooks. Paper published with permission.

Citrus Research in Florida: Issues, Policies, and Solutions

The Florida citrus industry will continue to face new and serious challenges throughout the rest of this century and into the 21st century. Issues such as increasing production and labor costs, competition from other regions of the world, environmental awareness, energy, water management, government regulations, among others will focus our efforts on more efficient production, handling, processing and marketing methods. The historical commitment by the U.S. to a strong and highly-organized system for agricultural research has helped to maintain a vital and competitive domestic and international trade stature. Similarly, research has helped to keep the Florida citrus industry viable and competitive through the many major scientific developments from Lake Alfred. Paper published with permission.

Considerations in the Manufacture of Alcohol From Citrus

The subject of this paper is alcohol production from citrus. First, what is alcohol? According to Morrison and Boyd, “Alcohol is a family of chemical compounds of the general formula, ROH, where R is any Alkyl group or substituted group and OH is the hydroxyl group contained by all alcohols that determines this family’s chemical properties and characteristics.” Paper published with permission.