Fruit Peel Juice Extraction Using Shredding Grid and Enzymes
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Solution Overview
Problem
The industrial production of peel-derived juice from fruit peels is complicated by difficulties in separating juice from peel components, high viscosity, stability issues due to oxidation, bitterness, and variability among different fruits and harvests, making it challenging to design a universal process that meets quality standards for shelf-life, viscosity, and other parameters.
Innovation Solution
A method involving a shredding grid for initial grinding, enzymatic treatment proportional to viscosity, addition of ascorbic and citric acids before pasteurization, and centrifugation to produce a stable and high-quality peel-derived juice suitable for human consumption and cosmetic use, which can be fine-tuned for various fruits.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If traditional pressing and grinding methods are used to extract juice from fruit peel, then the extraction process is simple, but the juice is difficult to separate from peel components and has high viscosity
Solution Approach 1:
The patent applies preliminary action by treating the ground peel with enzymes (pectinase, cellulase, hemicellulase) before extraction to pre-digest the peel structure. This preliminary enzymatic treatment breaks down pectins and cellulose that cause viscosity, making subsequent separation easier and improving juice quality without complicating the overall process
Solution Approach 2:
The patent changes physical parameters by controlling temperature (30-60°C), pH (3.2-4.2), and enzyme concentration to optimize extraction. By adjusting these parameters, the process achieves both ease of manufacture and high manufacturing precision, resolving the contradiction between simple extraction and quality separation
2Productivity
If peel juice is extracted without stabilization treatment, then the extraction process is quick, but the juice undergoes oxidation and color changes during processing
Solution Approach 1:
The patent applies preliminary action by adding ascorbic acid and citric acid before pasteurization to pre-protect the juice from oxidation. This preliminary stabilization ensures color stability is maintained throughout subsequent processing steps without requiring additional time, thus resolving the contradiction between productivity and stability
Solution Approach 2:
The patent converts the harmful oxidation effect into a benefit by using controlled chemical reactions. Ascorbic acid acts as a reducing agent that preferentially oxidizes itself instead of the juice components, while citric acid chelates metal ions that would catalyze oxidation. This transforms potential harm into a protective mechanism that maintains color stability during quick processing
3Adaptability or versatility
If a universal process is designed for different fruits and harvests, then the process flexibility is high, but the quality standards for viscosity and shelf-life are difficult to meet
Solution Approach 1:
The patent applies dynamics by making the process parameters adjustable rather than fixed. The enzymatic treatment duration, temperature, pH, and enzyme concentrations can be dynamically optimized for different fruits and harvest conditions. This dynamic approach allows the universal process to adapt to variations in pectin content, cell wall structure, and other factors across different fruits while maintaining consistent quality standards
Solution Approach 2:
The patent implements feedback by monitoring and adjusting process parameters based on the specific characteristics of each fruit batch. By measuring parameters like viscosity, pH, and enzyme activity, the process can be fine-tuned for each harvest, ensuring quality standards are met regardless of the fruit variety or ripening stage, thus resolving the contradiction between versatility and precision
4Ease of operation
If enzymatic treatment is applied to reduce viscosity, then the juice processability is improved, but the treatment time and cost increase
Solution Approach 1:
The patent applies partial action by using a combination of enzymes targeting different components (pectinase for pectins, cellulase for cellulose, hemicellulase for hemicelluloses) rather than relying on a single enzyme. This partial application of multiple enzymatic actions achieves complete viscosity reduction more efficiently than excessive use of one enzyme, optimizing both treatment time and cost
Solution Approach 2:
The patent uses a composite enzymatic system combining multiple enzymes with different specificities. This composite approach allows simultaneous degradation of various peel components contributing to viscosity, achieving better processability in shorter time compared to single-enzyme treatments, thus resolving the contradiction between ease of operation and time loss
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method ensures a high-quality, stable, and long-shelf-life peel-derived juice that can be incorporated into various products, improving color, turbidity, viscosity, and shelf-life, making it suitable for human consumption and cosmetic applications.
Implementation Method 1
Grinding of the fruit peel in an aqueous solution with a mill comprising a shredding grid
Implementation Method 2
enzymatic treatment proportional to viscosity
Implementation Method 3
centrifugation to produce a stable and high-quality peel-derived juice
Implementation Method 4
addition of ascorbic and citric acids before pasteurization... so that no undesirable changes in colour due to oxidation and other chemical reactions take place
Data Source
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AI summary
It is provided a process for obtaining fruit peel juice comprising the steps of: a) Grinding of the fruit peel in an aqueous solution at 30-60 degrees Celsius with a mill comprising a shredding grid that is characterized by having an opening with circular shape from 16 to 20 mm of diameter and a surface area from 201 to 314 mm2; b) Submitting the product of step a) to an enzymatic treatment selected from the group consisting of pectinase, pectinlyase, beta-glucanase, cellulase and combinations thereof; c) Separating the liquid phase from the solid phase obtained in step b); d) Sieving the liquid phase obtained in step c); and e) Adding citric acid and ascorbic acid to the liquid phase of step d); f) Pasteurizing the product obtained in step e) by thermal treatment; g) Centrifuging the product obtained in step f); provided that when the fruit is pomegranate, in step e) only citric acid is added and provided that when the fruit is lemon, in step e) no acid is added. The fruit peel juice obtainable by the process, as well as foods, beverages and cosmetic products comprising it are also claimed.