Agriculture Reference
In-Depth Information
Washing
Fruit receiving
Unloading
Grading
Extraction
Finishing
Centrifugation
Labeling/Palletization
Aseptic storage or retail Packaging
Pasteurization
De-aeration/De-oiling
Figure 22.3.
A typical flow chart for the extraction and processing of tangerine juice.
The typical steps involved in tangerine juice extraction
and processing are similar to that for the orange juice, as
shown in Figure 22.3. The mechanical extraction of juice
is carried out using different systems, including FMC cup
extractor and Brown reamers set extraction system. The
processing varies with type and capacity of the working ex-
traction unit. The extracted juice undergoes various treat-
ments that involve filtration, deoiling, clarification to re-
move the fibrous particles, and so on. In the later stage,
enzymatic treatment may also be applied to break down the
pectic substances, thus reducing the cloudiness and mak-
ing juice clear. Under some circumstances, juice is further
concentrated through evaporation or concentration process.
Likewise, stored pulp may be used further for preparation
of squashes and allied formulations in off seasons. Man-
ufacturers may also fortify juices with extra vitamins or
supplemental nutrients such as vitamin C, and less com-
monly, vitamins A and E, and beta-carotene.
The processing and quality aspects of tangerine and man-
darin juices have been widely studied and reported, in-
cluding processing and pasteurization (Torres et al., 2008;
Barboni et al., 2010), composition (Lotha and Khundiya,
1994; Trifiro et al., 1999), volatiles (Barboni et al., 2010),
viscosity (Magerramov et al., 2007), enzyme treatment and
microfiltration/ultrafiltration (Chamchong and Noomhorm,
1991; Cassano et al., 2009), debittering (Puri et al.,
2001), clarification (Sakamoto et al., 1995), concentration
(Ramteke and Eipeson, 1990), sensory profile (Carbonell
et al., 2009), packaging and quality (Beltran-Gonzalez
et al., 2008, 2009), and quality control (Perez-Lopez et al.,
2006).
tential for industrial use. The essential oils from tangerine,
mandarin, and clementine are of less value as compared
to lemon but are still extracted commercially. Tangerine
and other easy peelers contain about 0.6-1.0% citric acid,
which after extraction is used in various industrial applica-
tions. However, due to advancement in fermentation tech-
nology, citric acid production from citrus is limited due to
high cost. Marti et al. (2011) reported that fiber from the
tangerine juice industry is another value-added by-product
with commercial significance.
Another important by-product is pectin, found mainly in
the albedo layer of citrus peel. In easy peelers, this layer is
thin thus little appreciation from the industrial viewpoint.
However, pectin is still extracted as it has many applica-
tions, especially in products requiring gel-like structures
like jam, jellies, and marmalades. The bioactive molecules
present in easy peeler citrus fruits hold therapeutic value
thus their extraction is of great interest for companies
dealing in dietary supplements. Eventually, extraction of
flavonoids from citrus peel has gained immense momen-
tum (Chafer et al., 2001). The extraction of a fat-soluble
pigment from tangerine peel by acid and enzyme hydrolysis
has also been reported (Jian et al., 2009).
An industrial process for pectin production from man-
darin peels based on the traditional method requires large
amounts of ethanol for purification of pectin and results
in higher operating costs (Cho et al., 2003). A cross-flow
microfiltration process was developed by Cho et al. (2003)
to concentrate the pectin efficiently, thereby decreasing the
amounts of ethanol needed for the precipitation of pectin
(see Fig. 22.4). The extracted pectin solution was concen-
trated with the cross-flow microfiltration using a 0.2 μm
regenerated cellulose membrane. As a result of cross-flow
microfiltration, the galacturonic acid content of pectin in-
creased from 68.0% to 72.2%, while the recovery yield
of pectin decreased slightly (from 10.5% to 9.9%). This
method was shown to use 25% less ethanol as compared to
the traditional method. To purify pectin further, the concen-
trated pectin extracts was washed using the fed-batch type
diafiltration system. By diafiltration, the galacturonic acid
By-products from citrus/tangerine waste
By-products during tangerine juice production come from
the rind and pulp that is going as waste. Products made
with these materials include dehydrated feed for livestock,
pectin for jelly making, citric acid, essential oils, molasses,
and candied peel. Certain fractions of orange oil (known
as d-limonene) have excellent solvent properties with po-
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