VISCOMETRIC CONTROL IN THE ENZYMATIC EXTRACTION OF CITRUS PEEL OILS

Authors
COLL L SAURA D RUIZ MP ROS JM CANOVAS JA LAENCINA J
Citation
L. Coll et al., VISCOMETRIC CONTROL IN THE ENZYMATIC EXTRACTION OF CITRUS PEEL OILS, Food control, 6(3), 1995, pp. 143-146
Citations number
10
Categorie Soggetti
Food Science & Tenology","Biothechnology & Applied Migrobiology
Journal title
Food control → ACNP
ISSN journal
09567135
Volume
6
Issue
3
Year of publication
1995
Pages
143 - 146
Database
ISI
SICI code
0956-7135(1995)6:3<143:VCITEE>2.0.ZU;2-8
Abstract
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.