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Method for recovering pectin from canned citrus alkali treatment water

A canned alkali and water treatment technology, which is applied in the field of waste water reduction and comprehensive utilization of canned fruits and vegetables, can solve the problems of increasing the pre-treatment process and subsequent desalination process, increasing the cost of reagents and the environment, and the high cost of equipment consumables. And the effect of low operating cost, small footprint and low cost of consumables

Active Publication Date: 2016-08-17
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The key process of pectin extraction is the separation of pectin from the extraction solution. The existing process uses spray drying or organic reagent precipitation or salting out and then separates, which has problems such as complex process, high equipment cost, and large floor space. The cost of equipment consumables for the pre-treatment process of membrane separation and concentration is also high, and the organic solvent used in the precipitation step increases the cost of reagents and the environment. The use of salting-out requires additional specific pre-treatment processes and Subsequent desalination process

Method used

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  • Method for recovering pectin from canned citrus alkali treatment water
  • Method for recovering pectin from canned citrus alkali treatment water
  • Method for recovering pectin from canned citrus alkali treatment water

Examples

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Embodiment 1

[0038] In this embodiment, concentrated solutions with different pH are used for heating and flocculation to optimize the yield of pectin. The specific steps are as follows:

[0039]Take the alkali-treated water from the canned citrus processing and decapsulation process, and first use a 200-mesh filter cloth to roughly filter it to remove large particle debris such as capsule fragments, orange cores, and orange entanglements. The filtrate uses HCl solution to adjust the pH to 5-7 (the concentration of the HCl solution is not quantitative, and the use of a larger concentration can improve the efficiency of pH adjustment, and a large concentration of HCl requires a large stirring rate). Then use a vacuum concentrator to concentrate under reduced pressure at 50°C, and detect the total solid content online, stop the concentration when the total solid mass fraction is 1.3-1.4%, pump the qualified concentrated solution into the acid-resistant heater, use The mixed acid solution of ...

Embodiment 2

[0043] In this embodiment, mixed acids with different citric acid contents are used as acidity regulators to optimize the yield of pectin. The steps are as follows:

[0044] Take the alkali-treated water from the canned citrus processing and decapsulation process, and first use a 200-mesh filter cloth to roughly filter it to remove large particle debris such as capsule fragments, orange cores, and orange entanglements. The filtrate uses HCl solution to adjust the pH to 5-7 (the concentration of the HCl solution is not quantitative, and the use of a larger concentration can improve the efficiency of pH adjustment, and a large concentration of HCl requires a large stirring rate). Then use a vacuum concentrator to concentrate under reduced pressure at 50°C, and detect the total solid content online, stop concentrating when the total solid mass fraction is 1.6-1.7%, pump the qualified concentrated solution into the acid-resistant heater, use The mixed acid solution of citric acid ...

Embodiment 3

[0048] In this embodiment, different flocculation heating temperatures are used to flocculate the acidic concentrated solution to optimize the yield of pectin. The specific steps are as follows:

[0049] Take the alkali-treated water from the canned citrus processing and decapsulation process, and first use a 200-mesh filter cloth to roughly filter it to remove large particle debris such as capsule fragments, orange cores, and orange entanglements. The filtrate uses HCl solution to adjust the pH to 5-7 (the concentration of the HCl solution is not quantitative, and the use of a larger concentration can improve the efficiency of pH adjustment, and a large concentration of HCl requires a large stirring rate). Then use a vacuum concentrator to concentrate under reduced pressure at 50°C, and detect the total solid content online, stop the concentration when the total solid mass fraction is 1.5-1.6%, pump the qualified concentrated solution into the acid-resistant heater, use The m...

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Abstract

The invention discloses a method for recovering pectin from canned citrus alkali treatment water. The method comprises the following steps: after filtering the canned citrus alkali treatment water, regulating the pH value to neutrality; carrying out vacuum concentration at 50 DEG C until the mass percent of total solids is 1.3-1.8%, regulating the pH value to 0.5-3 by using a citric acid monohydrate-hydrochloric acid mixed solution, and uniformly heating at 85-98 DEG C to generate a flocculent precipitate; and after filtering the precipitate, washing with a high-concentration ethanol water solution 1-2 times, drying and pulverizing to obtain the pectin polysaccharides. The method is simple to operate and technically easy to implement, is suitable for industrialized application to canned citrus processing industry, and implements green processing of citrus, less discharge and more utilization.

Description

technical field [0001] The invention belongs to the field of emission reduction and comprehensive utilization of canned fruit and vegetable production wastewater, and in particular relates to a method for recovering pectin in canned citrus and alkali-treated water. technical background [0002] Because of its large output and wide planting area, citrus is one of the most important economic crops and international agricultural products and processed products. my country's citrus production in 2013 was 33.2094 million tons, with a planting area of ​​24.222 million hectares (Ministry of Agriculture of the People's Republic of China. China Agricultural Statistics (2013) [G]. Beijing: China Agricultural Press, 2014), ranking first in the world. Abundant sources of raw materials have also made China a major country for citrus processing. In addition, my country’s citrus varieties are unique and labor is relatively cheap. my country’s canned citrus products have unique advantages i...

Claims

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Application Information

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IPC IPC(8): C08B37/06
CPCC08B37/0003C08B37/0045
Inventor 陈士国陈健乐程焕叶兴乾胡亚芹李俊慧吴丹支梓鉴
Owner ZHEJIANG UNIV
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