Enzymatic treatment during the industrial extraction of lemon-peel oil
allows the aqueous discharges from centrifuges to be recycled towards
the extractors. Emulsions with stabilized and reduced viscosity are e
ssential for centrifuges to work efficiently. In citrus processing pla
nts, enzyme is added in a manual operation with no viscosity control.
However, the correct measurement of this parameter makes it possible t
o optimize the concentration of pectinase and to improve control of th
e flow of emulsion to the centrifuges.