Where does all the fruit waste go? How are those fruit peels, pulp, seeds and stones utilized ? How can we potentially use the fruit wastes to manufacture value added products for example by apple pomace. This presentation will do a fine job of answering all your queries!
UTILIZATION OF FRUITS AND VEGETABLE WASTES GENERATED IN INDIAN APMCs FOR FOOD...jaisingh277
PRESENTATION DEALS WITH THE TYPES AMD MAGNITUDE OF FRUITS AND VEGETABLE WASTES IN AGRICULTURAL PRODUCE MARKET COMMITTEES IN INDIA AND THEIR UTILIZATION AS FOOD, FEED AND INDUSTRIAL PRODUCTS
History, scope and present status of beverages industry TEJAS PATEL
Beverages can be defined as any fluid which is consumed by drinking.
It consists of a diverse group of food products, usually liquids that include the most essential drink water to a wide range of commercially available fluids like fruit beverage, synthetic drinks, alcoholic beverages, milk, dairy beverages, tea, coffee, chocolate drinks, etc.
The beverages are rarely consumed for its food value but it is vital for life.
Overview of the sector
Controlled atmospheric and Modified atmospheric packaging using nitrogenDebomitra Dey
CAP and MAP (Controlled atmospheric packaging and Modified atmospheric packaging) of food products using Nitrogen gas. Food products that are durable and perishable, how Nitrogen gas protects foods from spoilage.
Freezing technology has made green peas available throughout the year. How are these peas frozen? Get to know more about the varieties and the technology behind 'Freezing of Green Peas' through this presentation..
UTILIZATION OF FRUITS AND VEGETABLE WASTES GENERATED IN INDIAN APMCs FOR FOOD...jaisingh277
PRESENTATION DEALS WITH THE TYPES AMD MAGNITUDE OF FRUITS AND VEGETABLE WASTES IN AGRICULTURAL PRODUCE MARKET COMMITTEES IN INDIA AND THEIR UTILIZATION AS FOOD, FEED AND INDUSTRIAL PRODUCTS
History, scope and present status of beverages industry TEJAS PATEL
Beverages can be defined as any fluid which is consumed by drinking.
It consists of a diverse group of food products, usually liquids that include the most essential drink water to a wide range of commercially available fluids like fruit beverage, synthetic drinks, alcoholic beverages, milk, dairy beverages, tea, coffee, chocolate drinks, etc.
The beverages are rarely consumed for its food value but it is vital for life.
Overview of the sector
Controlled atmospheric and Modified atmospheric packaging using nitrogenDebomitra Dey
CAP and MAP (Controlled atmospheric packaging and Modified atmospheric packaging) of food products using Nitrogen gas. Food products that are durable and perishable, how Nitrogen gas protects foods from spoilage.
Freezing technology has made green peas available throughout the year. How are these peas frozen? Get to know more about the varieties and the technology behind 'Freezing of Green Peas' through this presentation..
Plant location decisions are strategic, long term and non-repetitive in nature.
Without sound and careful location planning in the beginning itself, the new plant may pose continuous operating disadvantages.
Location decisions are affected by many factors, both internal and external to the organization’s operations
Internal factors include the technology used, the capacity, the financial position, and the work force required.
External factors include the economic, political and social conditions in the various localities.
Product layout in Food Industry and Line BalancingAbhishek Thakur
The product or line layout is the basic type of layout commonly used by the food industry. Line balancing is done to analyze the net output of our production line and processing time at various steps.
As the remedy to overcome the crisis following depleting fossil fuels and global climate change, a variety of alternative fuels emerged. Among all the alternative fuels or energy, hydrogen attracted more and more attention due to its being clean, efficient and renewable nature. This study evaluates the potential of employing food and temple waste for fermentative hydrogen production.
Sewage sludge treatment describes the processes used to manage and dispose of sewage sludge produced during sewage treatment. Sludge is mostly water with lesser amounts of solid material removed from liquid sewage. Primary sludge includes settleable solids removed during primary treatment in primary clarifiers. Secondary sludge separated in secondary clarifiers includes treated sewage sludge from secondary treatment bioreactors.
Sludge treatment is focused on reducing sludge weight and volume to reduce disposal costs, and on reducing potential health risks of disposal options. Water removal is the primary means of weight and volume reduction, while pathogen destruction is frequently accomplished through heating during thermophilic digestion, composting, or incineration. The choice of a sludge treatment method depends on the volume of sludge generated, and comparison of treatment costs required for available disposal options. Air-drying and composting may be attractive to rural communities, while limited land availability may make aerobic digestion and mechanical dewatering preferable for cities, and economies of scale may encourage energy recovery alternatives in metropolitan areas.
Energy may be recovered from sludge through methane gas production during anaerobic digestion or through incineration of dried sludge, but energy yield is often insufficient to evaporate sludge water content or to power blowers, pumps, or centrifuges required for dewatering. Coarse primary solids and secondary sewage sludge may include toxic chemicals removed from liquid sewage by sorption onto solid particles in clarifier sludge. Reducing sludge volume may increase the concentration of some of these toxic chemicals in the sludge.[1]
Biogas is produced after organic materials (plant and animal products) are broken down by bacteria in an oxygen-free environment, a process called anaerobic digestion. Biogas systems use anaerobic digestion to recycle these organic materials, turning them into biogas, which contains both energy (gas), and valuable soil products (liquids and solids).
According to a conservative estimate, around 800 to 1000 Mt of agricultural wastes available in India every year, but most of it is not used properly. We must convert this waste into wealth by mobilizing all biomass in bioenergy and supply nutrients to the soil.
Agricultural waste -
1.Reduce indiscriminate disposal or burning of waste products which cause both soil, water and air pollution.
2. can maintaining the fertility of the soil
3.Conversion of all forms of vegetable and animal waste into organic matter suitable for the needs of the growing crop.
4.Can help the farmer to increase their socio-economic and also country income
5.Able to reduce the cost of animal feeding
How well do your favorite health drinks fare on the nutritional chart? Which one seems to the best of the lot? Get all your questions answered here....
How Kefir, also known as 'Dairy Champagne' produced? What distinguishes it from curd or yoghurt? What marks its significance in the European countries? Answer all your queries from this presentation.
If you have always been confused between palm kernel oil & palm oil, then this is the correct place for you! Delve into the characteristics and the processing of palm kernel oil & see its applications in the products you absolutely love having!
Curcumin, the compound responsible for the yellow color of turmeric has much more to offer than just its color. Curcumin comes with a plethora of health benefits which makes it a hot topic in the nutraceutical industry. Unleash the world of curcumin and see the reasons why you need to spice it up!
Why does your doctor recommend you to have more fruits, vegetables and cereals when you're having constipation? Why is it good to have fiber? Why are Cardio Vascular Diseases on a rise? This presentation tells it all and highlights how it is related to Dietary Fiber...
Market survey: Milk based products (Packaging)Moksha Chib
This presentation is a market survey conducted based on the Indian scenario on milk based products. The two products that have been taken are Cheese and Flavored Milk. The presentation emphasizes on the different products available in different & innovative packaging. This is a survey on the varied options for food packaging available in the market. This presentation definitely gives a wide insight into the diverse world of food packaging!
Fish quality is expected to deteriorate with time and thus needs to be assessed. There are some easy physical methods by which the quality of a fish can be detected without any cumbersome techniques. Here is a list of certain parameters which can be assessed while checking the fish quality and how can one go about it.
Ethanol is nowadays is being regarded as a beverage as well as an important bio fuel. But how is it prepared? It's method of production i.e Fermentation is the key. This presentation has all what you need to know about ethanol fermentation.
This presentation highlights the flavor developed during cooking of meat. Meat flavor development is a complex process which involves formation of multiple kinds of chemical compounds. So check out this presentation to know more about those savory, mouth watering flavors of meat that you can't resist!
With increasing health awareness among people, a lot of attention has been grabbed by SUPER CEREALS. Their nutritional content is what make these cereals 'super'. These cereals help in reducing the cholesterol levels, reduce the risk of heart diseases. They are a solution to the increasing health problems. This presentation highlights the major super cereals with their nutritional aspects.
How does the sugar that forms an elemental part of all the mouth-watering desserts attain it's tiny white crystal shape? Find out the phenomenon of Crystallization & Seeding responsible for giving sugar it's characteristic shape.
Did you find the soy sauce kept at your home spoiled? You made sure that it is kept in the desired storage conditions but still found the soy sauce without it's characteristic flavor. Have a look at this presentation to know the reason behind the spoilage of Soy Sauce & the various microbiological aspects responsible for the spoilage.
Market Survey on Fruit Juices delves you into the world of your favorite fruit juice that you sip away every other day with gaiety. This presentation gives a comparative study between the various brands of juices seen in the market nowadays.
No processed food product is complete without the inculcation of Food Additives. With a growing concern over the nature and the amount of additives used in various food products, here is a market survey conducted by me giving a brief idea about the additives used in certain products available in the market. This presentation will give a consumer an overview of the 'not-so-known' ingredients which give our favorite snack that irresistible flavor.
A path breaking technology which has made it possible for us to detect HIV. ELISA is an immunological assay nowadays even used to detect food proteins & is the science behind pregnancy color test. This presentation unlocks the working of this assay.
What gives carrot & tomato their red color? What is responsible for the yellow color of papaya & mango. This presentation unlocks the secret behind these facts. Enjoy your journey to the colorful world of CAROTENOIDS.
With diabetes on a rise, people are now switching to sugar free diets. These involve usage of some artificial sweeteners which have lower calorific value but still doesn't steal away the sweetness of the product. ALITAME is one such new kid on the block! It is slowly and steadily gaining popularity in the food industry. Have a look at the presentation to find more about this artificial sweetener.
Hamdard Laboratories (India), is a Unani pharmaceutical company in India (following the independence of India from Britain, "Hamdard" Unani branches were established in Bangladesh (erstwhile East Pakistan) and Pakistan). It was established in 1906 by Hakeem Hafiz Abdul Majeed in Delhi, and became
a waqf (non-profitable trust) in 1948. It is associated with Hamdard Foundation, a charitable educational trust.
Hamdard' is a compound word derived from Persian, which combines the words 'hum' (used in the sense of 'companion') and 'dard' (meaning 'pain'). 'Hamdard' thus means 'a companion in pain' and 'sympathizer in suffering'.
The goals of Hamdard were lofty; easing the suffering of the sick with healing herbs. With a simple tenet that no one has ever become poor by giving, Hakeem Abdul Majeed let the whole world find compassion in him.
They had always maintained that working in old, traditional ways would not be entirely fruitful. A broader outlook was essential for a continued and meaningful existence. their effective team at Hamdard helped the system gain its pride of place and thus they made an entry into an expansive world of discovery and research.
Hamdard Laboratories was founded in 1906 in Delhi by Hakeem Hafiz Abdul Majeed and Ansarullah Tabani, a Unani practitioner. The name Hamdard means "companion in suffering" in Urdu language.(itself borrowed from Persian) Hakim Hafiz Abdul Majeed was born in Pilibhit City UP, India in 1883 to Sheikh Rahim Bakhsh. He is said to have learnt the complete Quran Sharif by heart. He also studied the origin of Urdu and Persian languages. Subsequently, he acquired the highest degree in the unani system of medicine.
Hakim Hafiz Abdul Majeed got in touch with Hakim Zamal Khan, who had a keen interest in herbs and was famous for identifying medicinal plants. Having consulted with his wife, Abdul Majeed set up a herbal shop at Hauz Qazi in Delhi in 1906 and started to produce herbal medicine there. In 1920 the small herbal shop turned into a full-fledged production house.
Hamdard Foundation was created in 1964 to disburse the profits of the company to promote the interests of the society. All the profits of the company go to the foundation.
After Abdul Majeed's death, his son Hakeem Abdul Hameed took over the administration of Hamdard Laboratories at the age of fourteen.
Even with humble beginnings, the goals of Hamdard were lofty; easing the suffering of the sick with healing herbs. With a simple tenet that no one has ever become poor by giving, Hakeem Abdul Majeed let the whole world find compassion in him. Unfortunately, he passed away quite early but his wife, Rabia Begum, with the support of her son, Hakeem Abdul Hameed, not only kept the institution in existence but also expanded it. As he grew up, Hakeem Abdul Hameed took on all responsibilities. After helping with his younger brother's upbringing and education, he included him in running the institution. Both brothers Hakeem Abdul Hameed and Hakim Mohammed
Vietnam Mushroom Market Growth, Demand and Challenges of the Key Industry Pla...IMARC Group
The Vietnam mushroom market size is projected to exhibit a growth rate (CAGR) of 6.52% during 2024-2032.
More Info:- https://www.imarcgroup.com/vietnam-mushroom-market
Hotel management involves overseeing all aspects of a hotel's operations to ensure smooth functioning and exceptional guest experiences. This multifaceted role includes tasks such as managing staff, handling reservations, maintaining facilities, overseeing finances, and implementing marketing strategies to attract guests. Effective hotel management requires strong leadership, communication, organizational, and problem-solving skills to navigate the complexities of the hospitality industry and ensure guest satisfaction while maximizing profitability.
2. INTRODUCTION
• Fruit and vegetable wastes (FVW) are produced in large quantities in markets and
constitute a source of nuisance in municipal landfills because of their high
biodegradability (Misi and Forster, 2002).
• In India, FVW constitute about 5.6 million tonnes annually and currently these
wastes are disposed of by dumping on the outskirts of cities (Srilatha et al., 1995).
• Among the several processes that are being used nowadays, the ones described
are the following: thermal processes, evaporation, membrane processes, anaerobic
digestion, anaerobic co-digestion, biodiesel production, combustion, supercritical
and subcritical fluid extraction, coagulation and composting
3. ANAEROBIC DIGESTION
• Anaerobic digestion progresses in four stages.
• The first stage is known as Hydrolysis where complex organic materials in solid
forms are broken down by external enzymes into soluble forms.
• C6H10O5 + H2O C6H12O6
• C6H12O6 +6H20 6CO2 +12H2
• The second stage is Acidogenesis where the bacteria produce volatile fatty acids
such as acetic acid, propionic acid, butyric acids, ethanol and others. Carbon dioxide
and hydrogen will also be liberated in this stage.
• C12H22O11 + 9H20 4CH3COO-
+ 4HCO3
-
+8H+
+8H2
• C12H22O11 + 5H20 2CH3CH2CH2COO-
+ 4HCO3
-
+6H+
+ 4H2
•
4. ANAEROBIC DIGESTION
• The third stage is Acetogenesis. H2, CO2 and NH3 are by-products in this stage.
• CH3CH2COO-
+H+
+2H20 CH3COO-
+H+
+ CO2 + 3H2
• Methanogenesis is the last stage, where the methanogenic bacteria utilize products of the second stage and
convert them into methane.
• CH3COO-
+ H+
CH4 + CO2
• CO2 + 4H2 CH4 + 2H20
5. ANAEROBIC DIGESTION
• Most fruits and vegetables processed on seasonal basis and the wastes that emanate during these processes
vary considerably in their physico-chemical characteristics.
• Some of them are rich in toxic constituents such as limonin in citrus wastes.
• Most of them are deficient in nitrogen (such as mango and pineapple processing wastes).
• Overall potential for energy production through anaerobic digestion from these wastes is large.
• A digester is used for the fermentation process.
• It consists of a mixing tank, sludge tank, an engine generator set and liquid storage. The digester is an in-ground
concrete tank and coated by epoxy.
• When gas production has ceased, the digester is emptied and refilled with a new batch.
• The retention time in the digester is 28–35 days.
• In the first week, biogas was generated more slowly, but the yield was still released slowly until the end of the
fermentation phase.
6. ANAEROBIC DIGESTION
• Amongst the four stages, hydrolysis is the rate limiting stage for FVW. (Das & Mondal, 2013)
• Efficient digestion occurs at a pH near neutrality; the pH value was 6.0–8.0. (Ngoc and Schnitzer, 2009)
• C/N ratios between 20 and 30 are optimum for maximum biogas generation (Vishwanath & Nand, 1992)
• Experiments were performed at the lab scale, it was shown that biogas yield increased with slurry concentration
and use of catalysts (Aluminium oxide and Iron oxide being the best ones). (Das & Mondal, 2013)
• As rate of growth of microorganisms increases with increasing temperature within mesophilic range so rate of
biomethane conversion increases with microbial growth. It was observed that it was highest at 37°C. (Das &
Mondal, 2013)
• Biogas produced from the fermentation can be combusted for production requirements and lighting during the
production processes. Gas of this quality can be used to generate electricity.
• It may be used as fuel for a boiler, space heater or refrigeration equipment, or it may be directly combusted as a
cooking, lighting, and fuel demand.
• The separated liquids amd solids not converted to methane are used as fertilizers.
7.
8. COMPOSTING
• Compost can act as an effective surface mulch, increase the concentration of soil organic matter, improve tilth
and water holding capacity, suppress weeds and provide a long-term supply of nutrients as the organic material
decomposes (Ozores-Hampton and Obreza, 1999; Evanylo and Daniels, 1999).
• For these reasons, composting has been advocated as one component of sustainable agriculture (Edwards et
al., 2000).
• Maintaining predictable compost quality is a particular problem when the material is produced from sources such
as municipal solid waste (MSW), pulp mill solids or feedlot waste as a means of reducing an organic waste
stream. In these operations, the process must be optimized for both efficiency of waste disposal and quality of
end product, which demands that some compromise be made in both.
• Organic matter is converted by composting into a stable substance which can be handled, stored, transported
and applied to the field without having adverse effects to the environment.
• Proper composting effectively destroys pathogens and weed seeds through the metabolic heat generated by the
microorganisms. Such composts are not suitable as fertilizers or soil conditioners but can suppress pathogens.
9. COMPOSTING
• Nevens and Reheul (2003) combined an average yearly cattle slurry application (about 40 Mg/ha) and added a
moderate yearly vegetable and fruit waste (VF) compost application (22.5 Mg/ha).
• The compost effect on silage maize DM yield and N uptake was studied and the possible saving of additional
mineral N owing to the slurry and/or compost application was determined.
• The amounts of residual mineral soil N were also measured to estimate the possible threats of compost and/or
slurry use for excessive nitrate leaching.
• Silage maize N uptake and N concentration in maize were higher when compost was applied.
• Despite the low N output/input rate with compost application, it did not result in an excessive amount of residual
soil nitrate-N, provided that the additional mineral fertilizer N was adapted to the economic optimum level.
• Compared to slurry application, 4 years of VF compost application resulted in significantly higher soil organic
matter and total nitrogen concentrations.
10. BIODIESEL PRODUCTION
Renewable, biodegradable, non-toxic, more favorable combustion emission profile like low emissions
of CO, PM & unburned hydrocarbons
• According to Bouallagui et al. (2005), FVW containing 8-18% TS, 86-92% TVS & about 75% biodegradable matter was
anaerobic-ally digested under two conditions:
1. Single- stage: 70-95% of organic matter to CH4
2. Two-stage (involving thermophilic liquefaction reactor & a mesophilic anaerobic filter): 95% solids were converted to CH4
• Gunaseelan (2004) studied the biochemical CH4 potential of 54 fruits & vegetable waste samples & found:
1. The ultimate CH4 yields (B0) & CH4 production rate of fruit wastes ranged from 0.18-0.732 l/g volatile solids (TVS) added
and 0.016-0.122 per day respectively
2. Temp. had no effect on the B0 of mango peels, but the conversion kinetics was higher at 35˚C than at 28˚C
3. All samples gave monophasic curves of CH4 production
4. Different fruit parts within the same variety showed different yields in orange
pomegranate, grape vine and sapota
5. CH4 yields from mango peels, orange wastes, pomegranate rotten seeds & lemon
pressings were significantly higher than the cellulose
11. FLUIDIZED BED COMBUSTION (BFBC)
• Practically burns waste combinations into low emissions
• PROS: Compact & simple design, effective burning, uniform
temperature (750-900 ˚C), ability to reduce off emissions like
SO2 & NOx
• Fruit Waste: Fruit stones for which the moisture content is
very low & has no Cl
•They have high calorific values (LHV) similar to wood due to
the high lignin content, e.g LHV of apricot & peach stones are
about 20,000kJ/kg
• Parts of the combustor: BFBC column, distributor plate, one
fuel feeding pipe, overflow pipes, thermocouples, manometers
(to measure the pressure drop), screw feeder, fuel hopper for
fuel storage, natural gas supply & a cyclone for fly-ash removal
12. ENSILING
• Ensiling has been used to feed lactating dairy sheep as described by Volanis et al. (2004).
• Seven tons of non-marketable ripe oranges (Citrus sinensis) were coarsely sliced using a modified machine
meant for chopping whole plant maize and mixed with agro-industrial by-products and hay.
• The percentage composition of the ingredients in the ensiled orange mixture consists of orange slices, soybean
meal, wheat bran, cottonseed cake, salt, calcium phosphate and oat hey.
• The silage was made in a trench silo approximately 1 m high, coated with a plastic sheet.
• After filling the silo, the mass was air-tight closed with a plastic sheet and covered with soil to secure anaerobic
conditions for fermentation and to protect the silage from being exposed to solar radiation.
• After 30 days, the silo was opened and sampling was performed for chemical and microbiological analyses.
• Bulk samples were taken from two depths on a vertical section of the silage mass to obtain an indication of
differences in composition between the top and bottom of the filled silo.
13. WASTEWATER TREATMENT SYSTEM
The citrus processing operations discharge 450m3/day & generate a substantial amount of waste water that
is characterized by a high organic content, high strength COD (9500 mg/l) , BOD (7500 mg/l) and TSS of
15000 mg/l at temperature of 30-40˚C. (Ngoc et al (2009))
14. WASTEWATER TREATMENT SYSTEM
Of 450m3/day – Clean water
350m3/day – Irrigation water
100m3/day – Used in Digester
UASB: Up-flow anaerobic sludge blanket Ngoc et al (2009)
15. BIOSORPTION
Biosorption is a property of certain types of inactive, dead, microbial biomass to bind and concentrate
heavy metals from even very dilute aqueous solutions.
• Biomass wastes alike pectic acid & alginic acid exhibit adsorption
behaviors for metal ions e.g. pectin-rich sugar-beet, apple pomace &
citrus peels
• The cationic exchange properties may be attributed to presence of
carboxylic & phenolic functional groups, which exist either in the
cellulosic matrix or in materials like hemicellulose & lignin
FRUIT WASTE AS BIOSORBENT HEAVY METALS ADSORBED REFERENCE
Dried Citrus peels (Pectin) Pb>Cu>Co>Ni>Zn>Cd Kartel et al. (1999)
Orange peels Ni> Cu, Pb, Zn, Cr Ajmal et al. (2000)
Grape fruit skin Hg, Pb, Zn Jumle et al. (2002)
Chemically treated apple residues Cu, Ni, Zn Maranon and Sastre (1991)
Adsorption gel of orange juice residue by cross-linking with
epichlorohydrine
Pb Yano et al. (2001)
Adsorption gel of orange juice residue Pb Dhakal et al. (2005)
Electrostatic Interaction
Chelation
Microprecipitation
Complexation
Ion Exchange
Physical & Chemical adsorption
16. BIOSORPTION
Advantages of Biosorption
• Low cost
• High efficiency
• Easy incineration of adsorption gels
• Minimization of chemical & biological sludge
•No additional nutrient requirement
• Regeneration of biosorbent
•Possibility of metal recovery
According to Schiewer et al. (2008):
• Citrus peels are found to be the most suitable for biosorption of Cd; due
to higher stability than apple residues & grape skins
• Metal uptake rate ↑ with ↓ in particle size due to mass transfer
limitations
• Metal uptake ↓ with ↓ing pH due to competition of protons for
binding to acidic sites
17. UTILISATION OF APPLE POMACE
APPLES
APPLES FOR JUICE
JUICE
POMACE
BROTH
CONCENTRATED
JUICE
COMMERCIALISED
JUICE
Selection
Cleaning
Squeezing
Pressing
Extraction
Clarification
Concentration
Transport
Standardization
Bioprocesses involving Apple Pomace:
o Pectin Extraction
o Cattle feed
o Production of enzymes
o Production of aroma compounds
o Nitrogen-enriched pomace
o Production of Ethanol
o Production of Organic Acids
o Production of Heteropolysaccharides
o Production of Biopolymers
o Production of edible mushrooms
o Production of Baker’s Yeast
o Production of pigments
18. UTILISATION OF APPLE POMACE
UTILISATION DETAILS REFERENCE
Pectin Extraction -Extraction using ethanol or AlCl3
- Extraction under acid conditions, precipitation of pectin from liquid phase of
pressing
Shalini et al (2010)
Cattle Feed 39% apple pomace with conventional feeds Bae et al.
Enzymes -Polygalacturonases from A. niger
-Pectolytic enzyme complex by A. niger
-β-fructofuanosidase by three A. niger species
-Xylanases using Trichoderma harzianum
-Lignocellulolytic actvity of Candida utilis
Vendruscolo et al.
(2010)
Aroma compounds Medium containing apple pomace produced a strong fruity aroma after 21 hr of
cultivation of Ceratocystis fimbriata
Bramorski et al.
(1998)
Ethanol Solid state fermentation of apple pomace was carried out for 96 h at 30˚C . Sugar
conc. reduced from 10.2% to less than 0.4% & final conc. of ethanol was more than
4.3%; fermentation efficiency of 89%
Hang et al. (1981)
Organic Acids Citric acid production using apple pomace from A. niger in SSF. Operating conditions:
Low aeration rate ( 0.8L/min), a high bed height (10cm), a large particle size ( 1.70-
2.36 mm) & elevated moisture content (78%)
Shojaosadati and
Babeipour (2002)
19. UTILISATION OF APPLE POMACE
UTILISATION DETAILS REFERENCE
Heteropolysaccharide
s
Production of xanthan through SSF of apple pomace based substrates with spent
malt grains, which acted as inert support to ↑medium porosity. Highest yield at
pomace to inert support ratio of 2:3
Stredansky and Conti
(1999)
Biopolymers Production of fungal chitosan in SSF using the watery extract of apple pomace &
the pressed apple pomace as the substrate using fungus G.butleri, yielding
0.1783g/g of apple pomace
Streit et al. (2004)
Edible mushrooms Cultivation of shiitake & oyster mushrooms showed better yield when cultivated on
apple pomace as compared to sawdust
Worrall and Yang
(1992)
Baker’s yeast Apple pomace as the carbon source in an aerobic-fed batch culture for the
production of baker’s yeast. Biomass yield of 0.48g/g of sugar was obtained but the
dough raising capacity of the baker’s yeast thus produced was same as that of
commercial yeast
Bhushan and joshi
(2006)
Pigments Apple pomace based medium was used to examine the effect of carbon and
nitrogen sources on carotenoid production by Micrococcus species. 20g/L of apple
pomace in the basic medium gave the best results/ growth
Attri and Joshi (2005)
20. CITRUS FRUIT WASTE MANAGEMENT
• About 50% of the weight of citrus fruits is discarded as waste peel, membrane, juice vesicles and seeds when
these fruits are processed (Crandall et al., 1983).
• Obtaining by-products from these wastes may increase the economic yield of the citrus juice industries. Citrus
by-products are commonly used to fortify animal fodders, but citrus peels are also used to obtain citroflavonoids,
aromatic components, carotenoids and dietary fiber concentrates.
CLOUDING AGENTS
• Citrus wastes may be used as a source of Clouding Agents (CA) for citrus beverages.
• The CA may be obtained from citrus wastes by the addition of salt after extracting the proteins. The CA also can
be obtained with the addition of alcohol or by fermentation with bakers and brewers yeast.
• These extraction processes reduced the soluble solids by almost 50% and 72% for the fermentation and alcohol
extraction, respectively. Moreover, the alcohol extraction removed all the natural color of the orange peels.
21. CFW COMPOSITION
• The citrus fruits by-product industry utilizes the residual peels, membranes, seeds and other
compounds (Braddock, 1995).
• Residues of citrus juice production are a source of dried pulp and molasses, fiber-pectin, cold-
pressed oils, essences, d-limonene, juice pulps and pulp wash, ethanol, seed oil, pectin, limonoids
and flavonoids (Ozaki et al., 2000; Siliha et al., 2000).
• The main flavonoids found in citrus species are hesperidin, narirutin, naringin and eriocitrin (Mouly et
al., 1994).
• Peel and other solid residues of lemon waste mainly contained hesperidin and eriocitrin, while the
latter was predominant in liquid residues (Coll et al., 1998).
• Citrus seeds and peels were found to possess high antioxidant activity (Bocco et al., 1998).
22. AIZES MODEL ON
CITRUS BEVERAGE
PRODUCTION
(Ngoc et al 2009)
(Medium-scale citrus processing
in Ho Chi Minh city, Vietnam)
23. CFW UTILIZATION
FIBER EXTRACTION
• The main technological steps involved in the preparation of dietary
fibers are:
• Wet milling Hammer mills with a variety of screen sizes are
preferred to colloidal mills in order to obtain a good control of particle
size.
• Washing Selective removal of the undesirable compounds and the
removal of potentially pathogenic microorganisms are the main
objectives of this operation.
• Drying Drying is the main and most expensive step in dietary fiber
production. It improves the fiber shelf-life without the addition of any
chemical preservative and reduces both the size of package and the
transport costs. Different drying methods are used in the food
industry: tunnel belt, rotatory kiln, drum dryer, etc.
• Dry milling Milling done to improve acceptability of fibers in the final
food products.
24. CITRUS FRUIT WASTE UTILIZATION:
CITRIC ACID SUBSTRATES
• Waste Aspergillus niger mycelia from a citric acid production plant were used as a
source of chitosan.
• The extraction of chitosan was operated with lysozyme, snailase, neutral protease
and novel chitin deacetylase from Scopulariopsis brevicaulis at the optimum
condition of every enzyme.
• Chitosan is soluble in acid solutions and has a wide range of uses in the cosmetic,
pharmaceutical, agricultural and food industries. In the food industry it can be used
for clarification of juices.
25. CITRUS FRUIT WASTE UTILIZATION:
DYE REMOVAL
• Activated carbon is the most employed adsorbent for dye removal from aqueous solution because of
its excellent adsorption properties. However, it is very expensive to use limiting its large-scale
application in wastewater treatment.
• Yellow passion fruit and mandarins, are cultivated on a large scale in Brazil and are of agronomic
importance because they are used in the juice industry.
• As the yellow passion fruit (PFP) and mandarin (MP) peels are very abundant in Brazil, there is a
need to find a use for these by-products of industrial activities.
• Hence, PFP and MP wastes can be used as a biosorbent for successful removal of methylene blue
from aqueous samples.