Citrus Enzymatic Peeling Decapsulation New Process to National
By peeling, labor, and saving time, the “clothing†is safe and water-saving. The eager expectation of the citrus processing industry in China is rapidly becoming a reality. Today, more than 130 representatives from more than 30 citrus processing and equipment manufacturers, research institutes and universities in 8 provinces and cities across the country gathered in Changsha to participate in the citrus enzyme peeling and detachment sponsored by the Agricultural Products Processing Bureau of the Ministry of Agriculture. Capsule production technology training. Liang Zhongkang, chairman of the China Cannery Industry Association, attended the meeting to encourage everyone.
China's citrus canned exports accounted for 70% of the international market share. The traditional artificial peeling and acid-base decapsulation technologies are increasingly confronted with rising labor costs, green barriers, and technical barriers, which necessitate the development of new technologies. "Citrus enzymatic peeling and de-encapsulation production technology" is the main research content of "Eleventh Five-Year Plan" major science and technology "Key Technology Research and Demonstration of Modern Citrus Industry". Under the leadership of the chief expert Dr. Yang Yang from the Chinese Academy of Agricultural Sciences, after many years of research, the project team achieved the results of the first domestic and international advanced level, and created a complete enzymatic whole fruit peeling production line and enzyme method. The capsule flow automatic flow groove device has a significant effect in the pilot test. At present, it has applied for 5 invention patents (1 for international invention patents) and 1 utility model patent. This achievement was also included in the major industrial technology promotion project of the Agricultural Products Processing Bureau of the Ministry of Agriculture in 2008.
The application of new technologies in the citrus processing industry will help reduce the labor intensity and workload of the citrus canning industry, improve product quality, and reduce environmental pollution, and will increase the competitiveness of China's citrus industry in the international market and realize the sustainability of the citrus canned industry. Stable and healthy development is of great significance. Compared with the pilot test, enzymatic peeling can reduce labor by 1/3, shorten production time by 40%, and can improve the degree of automation of the factory and the quality of food hygiene. Enzymatic decapsulation technology can not only solve the problem of heavy metal residue and low product safety caused by acid-base decapsulization, but also solve the problem of large amount of acid-alkali wastewater polluting the environment of citrus can production, reducing the acid-alkaline wastewater per ton of product. Emissions of about 40 tons are calculated and extended to the country to reduce the discharge of 24 million tons of wastewater each year, which is equivalent to the discharge of 6 million urban residents' sewage for one year.
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