Case Studies & Field Reports

Citrus with appeal

April 1, 2009
/ Print / Reprints /
ShareMore
/ Text Size+
Operation converts 100% of orange and other citrus peels to useful products.

Top left: Citrus peel enters NCPC from DUDA. Top right: Press cake emerges from de-seeding, de-oiling and de-sugaring on its way to drying. Bottom left: Final dried product emerges from the Wolverine Proctor Jetzone dryer and will be ground to desired consistency. Bottom right: CitraFiber is stored and shipped in 1,300-lb super sacks. Source: NCPC.

Natural Citrus Products Corp. (NCPC) installed a 16,000 sq.-ft. citrus peel processing facility in a leased site in LaBelle, FL, in conjunction with one of Florida’s oldest citrus process companies, DUDA Products Inc. Once considered at best feed for livestock, orange and other citrus peel wastes are finding new applications in food and other products, thanks to unique processes NCPC employs to convert the peels into oils, sugars, fibers, flours, absorbents and other products. Not only is there no waste, but there are no process waste streams such as air, water or solid pollutants.

According to NCPC President Robert Jones, “Our patent-pending process converts citrus peel into multiple food use products and additives such as food grade cold press oil, d-limonene, citrus peel sugar (molasses), citrus peel water, a high-fiber/high-antioxidant/high-pectin citrus peel mass (pectin pomace) and seeds.” The dried-peel mass, having nearly all the sugars and oils removed, is used to add nutritional/functional food use to baked goods including gluten-free bread, sauces, smoothies, analog meat products, nutraceutical applications and many others.

Without using any chemicals, NCPC deseeds the juice-extracted peel and removes the oil and sugar by a patented thermal/mechanical process. The peel oil/sugar/water emulsion is separated into oils, sugar concentrate and evaporative water by a standard TASTE (thermally accelerated short term evaporation) evaporator, while the spent peel mass is dried by a CPM Wolverine-Proctor Jetzone fluid-bed dryer and then milled into “flour-sized” particulates for many uses.

Wolverine-Proctor dryers are no strangers to Jones. “I happened to be one of the fortunate engineers at Post Cereals [in 1976] in Battle Creek, MI, who installed the first fluid-bed cereal dryer, which is now the industry standard,” says Jones. “I knew that a fluid bed dryer would be the answer to dry and create a high-quality, functional food product for human use from the processed citrus peel system I developed, and the Jetzone dryer has proven to be that equipment,” he adds.

Jones began by installing a stainless steel, steam-coil-fired fluidized dryer and is converting it into a propane-fired dryer to increase output and decrease operational costs. He has two large dryer bodies and has installed one so far to get the drying curves established and acquire performance criteria. The results have been outstanding. Jones says, “There has never been citrus peel dried by fluid-bed technology; the efficiency, product control and end-product use from fluid-bed drying are far superior to any other technologies being used in the citrus industry today.”

When asked what obstacles he had to overcome in the process, Jones replied, “The obstacles were many, of course. The main hurdles were how to ‘de-sugar and de-oil’ the peel mass without the use of chemicals and get the resultant ‘peel cake’ product low enough in moisture and density so the Jetzone could fluidize the processed peel cake and dry it at high speed, which it does very well.” 

For more information: Terry Midden, CPM Wolverine Proctor, 336-248-5181, middent@cpmwolverineproctor.com.

Did you enjoy this article? Click here to subscribe to Food Engineering Magazine.

You must login or register in order to post a comment.

Multimedia

Videos

Image Galleries

Plant of the Year 2014

Blue Diamond Growers was chosen as Food Engineering's 2014 Plant of the Year. The Sacramento-based company is the world’s largest producer of almonds and almond ingredients.

Podcasts

Burns & McDonnell project manager RJ Hope and senior project engineer Justin Hamilton discuss the distinctions between Food Safety and Food Defense as well as the implications for food manufacturers of the Food Safety Modernization Act.
More Podcasts

FSMA Audit

What is the is most important step you have taken to become ready for a FSMA audit?
View Results Poll Archive

Food Engineering

FE September 2014

2014 September

The September 2014 issue of Food Engineering explores how lean manufacturing, quality improvements and increased automation helps processors meet rapidly changing demands. Also, read how robotics, advanced machine controls, software and OEE are just a few of the tools that can boost productivity on packaging lines.

Table Of Contents Subscribe

THE FOOD ENGINEERING STORE

Food-Authentication-Flyer-(.gif
Food Authentication Using Bioorganic Molecules

This text provides critical tools and data needed to augment routine food analysis and enhance food safety by aiding in the detection of counterfeit, and potentially deleterious, foods.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

Food Master

Food Master Cover 2014Food Master 2014 is now available!

Where the buying process begins in the food and beverage manufacturing market. 

Visit www.foodmaster.com to learn more.

STAY CONNECTED

FE recent tweets

facebook_40.pngtwitter_40px.pngyoutube_40px.png linkedin_40px.pngGoogle +