Homogenizing Concentrate in a Juice Evaporator

A process used to concentrate orange juice and other citrus juices by using an APV Gaulin homogenizer within the T.A.S.T.E. Evaporator. The purpose of this process is to reduce viscosity, eliminate defects, reduce bottom pulp, increase yields, and provide for a smoother operation of the evaporator, subsequent to homogenization. This process, equipment and benefits are the basis of U.S. Patent #4,886,574 issued September 5, 1989, and application #339,171, pending. Paper published with permission.

A Commercial Citrus Debittering System

Excessive bitterness in citrus juices has been extensively studied in the past due to a reduction in juice quality. In the late 1970’s, Australia began to commercially debitter citrus juices using cellulose acetate beads. However, due to operational problems, this plant was shutdown. Continued research has led to the first commercial debittering installation in the United States. Using a proprietary styrene/divinylbenzene hydrophylic adsorbent, a citrus debittering system was started in 1988 to debitter navel orange juice. The automatic citrus debittering system was designed for continuous operation at an operator’s selectable flow rate from between 20 to 55 gallons per minute. The determination of the economics, compositional analysis and taste of the treated products was the focus of this study. Paper published with permission.

The Anaerobic Treatment of Food and Citrus Processing Wastewaters

Anaerobic treatment technology for wastewater has developed rapidly over the last decade. The major driving forces are the low operating costs and the energy benefit derived from the methane generated. Also, increasing Biochemical Oxygen Demand (BOD) surcharges imposed on industrial sewer discharges can often be minimized by anaerobic treatment alone. A variety of new technologies has emerged to treat the various types of wastewater produced. The food and citrus processing industry produce wastewater both low and high in BOD and Total Suspended Solids (TSS) as well as other unique constituents. The advantages and disadvantages of the different types of technologies are discussed, especially as they apply to the types of wastewater produced in the food processing industry. (Operating data from a full scale anaerobic plant treating a fermentation wastewater is presented.) The pilot plant scale study on a citrus wastewater is discussed. Paper published with permission.

Citrus Packaging and the Environment

Say the word “environment” today, and most likely you will generate some sort of a response. It’s one of our society’s hot issues and we have seen Washington, from President Bush on down, and many of our states and cities jumping on the environmental issue because there are real problems that need to be solved and, in addition, it appears to be good politics. Solid waste is part of the environmental issue and packaging is part of solid waste. So, I would like to take you through how we, at Continental Can, are looking at this. We are one of the leading packaging producers with seven domestic divisions producing aluminum cans, steel and bi-metal cans, PET plastic bottles, extrusion blow molded plastic bottles from HDPE, PP, PVC, with multilayers and multimaterial barriers, and thermo formed microwave trays and tubs and aseptic cups mostly made from plastic multimaterial barrier sheet which we extrude. Continental also annually produces over 6 billion metal vacuum “twist off” closures, some plastic closures and our Bondware division produces paper and plastic coated paper containers mostly or fast food outlets. Paper published with permission.

Aseptic Processing and Handling of Citrus Juice

Since the approval of hydrogen peroxide as a package sterilant by the Food and Drug Administration in January 1981, aseptic processing has exploded onto the U.S. marketplace. In fact, during the summer of 1989, an expert panel from the Institute of Food Technologists voted aseptic technology as the food industry’s top innovation of the past 50 years. The major commercial success to date has been the aseptic processing of high acid fruit juices and fruit drinks, particularly when packaged in the 250 ml, single serve, laminated paper box. (Slide 2) Over three billion unit volumes were sold in 1989. This represents greater than a 12% increase over 1988 and means aseptic packaging has captured a larger unit volume than any other food packaging technology has ever done in so short a time. This paper will look at the technologies involved as they relate to citrus juices, the precautions which should be taken to optimize the product, and the promises which the future holds. Paper published with permission.

Limonene: A Versatile Chemical

Following a brief review of the chemistry and properties of limonene as a chemical entity, d-limonene recovered as a by-product in the processing of citrus fruit is discussed in more detail. The largest use of d-limonene, the production of tackifying resins for the adhesive industry, is given special attention, although other important uses, such as in the synthesis of I-carvone, and in specialty solvents and cleaners are also discussed. d-Limonene’s price history is compared with those of its competitors in the resin market, piperylene and sulfate turpentine. Its current relative position in the large and growing market is explained and estimates of its future availability and potential use in the market are proposed. Paper published with permission.