Process for conditioning fruit and vegetable pomace for further food consumption

Abstract

The application concerns the treatment of fruit and vegetable pomace, a byproduct of juice extraction or pulp production. The application concerns a process enabling the transformation of pomace into a product intended for further food consumption. The process involves optionally diluting the pomace with a working fluid to obtain a suspension, followed by mechanical separation of consumable and non-consumable fractions using hydraulic separation, mechanical screening, or a horizontal centrifuge. The consumable fraction is subjected to flow sterilization using ultrasound. After sterilization, the product can be concentrated and then packaged. This solution enables the production of a microbiologically safe product and the effective management of fruit and vegetable pomace in the food industry.