International Research Journal of Engineering and Technology (IRJET)
e-ISSN: 2395 -0056
Volume: 04 Issue: 05 | May -2017
p-ISSN: 2395-0072
www.irjet.net
RECOVERY OF OIL AND PECTIN FROM CITRUS LIMETTA Ayush Garg Department of Chemical Engineering, Bharati Vidyapeeth College of Engineering, Pune, Maharashtra, India --------------------------------------------------------------------***----------------------------------------------------------------------
Abstract- Citrus Limetta is the most common fruit
available. The present work addresses to the extraction of the oil and the pectin from the fruit peel which is the waste of Citrus Limetta juice processing industry. The research highlighted that these peels are good source of oil and pectin and hence, can become the raw material for food processing industries. Cake remained after the process in future treated for isolation of pectin. Here, we will observe the effect of peel size of Citrus Limetta on the yield of oil. Also, in this research we will see the conditions in which orange oil can be stored. Oil and pectin is used by pharmaceutical industry, food industry etc. and is widely used in manufacturing of soaps, cosmetics, herbal medicines, perfumes etc. This process can be beneficial for industrial extraction of pectin from an economic and environmental point of view. Key Words: oil recovery, pectin extraction, peel size,
storage of orange oil, cost estimation. 1. INTRODUCTION Orange juice is one of the most widely-consumed beverages today. Approximately 50-60%[6] of the processed fruits are transformed into citrus peel, which is composed of peels, seeds and membrane residues. With the increase in production of processed fruit juice, fruit waste generated is increasing enormously. Large amounts of these waste pose the problem of disposal without causing environmental pollution. These wastes can be effectively disposed by manufacturing by-product from them. Orange peel oil has been chosen for extraction[11,13] because it provides a great potential for further commercial form. Peel of citrus fruit has numerous glands that contain oil that is typically recovered as major by-product. Each citrus fruit has its own characteristic set of compounds that comprise the oil and that are responsible for its flavor and aroma to products such as carbonated drinks, ice creams, cakes and perfumes etc.[13]
solvent used for extraction, the manufacturing process used with the type of equipment employed. In this research, Simple Distillation has been chosen because, this process has many advantages over conventional methods in terms of costing, yielding, and time. Citrus fruits belong to six genera which are native to the tropical and subtropical regions of Asia, but the major commercial fruits belong to the genus Citrus. The genus Citrus includes several important fruits such as Oranges, Mandarins, Lime, Lemons and Grape fruits. The Citrus essential oils are mixture of volatile compounds and mainly consisted of monoterpene hydrocarbon. Citrus oils are mixture over a hundred compounds that can be approximated into three fractions: terpene hydrocarbons, oxygenated hydrocarbons and non-volatile compounds. The terpene fraction can constitute from 50% to more than 95% of the oil. However, it makes little contribution to the flavor and fragrance of the oil. Oranges are now commonly enjoyed by many and used for other purposes besides general consumption. It can be made into juice or incorporated into food products. It is a fruit with significant history, and oranges will remain a popular choice among consumers as a source of vitamin and to aid in wellbeing maintenance. Pectin[4] is naturally occurring biopolymer that is finding increasing applications in the pharmaceutical and biotechnology industry. It has been used successfully for many years in the food and beverage industry as thickening agent, a gelling agent, and a colloidal stabilizer. Pectin has been widely studied and published but it difficult to characterize as a model system due to the heterogeneous nature of the polymer. This research will describe the source and production, chemical structure, and general properties of pectin.
Recently developed extraction methods like supercritical fluid extraction, microwave assisted extraction and solvent method[18] has been used for oil extraction. The basic parameters influencing the quality of an extract are the
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