Beverage Technology

CY-403

Group Assignment
Date of Submission: -12-2023

Prepared by:
FYDP Group #3
Sheikh Mubashir Ahmed IC-20045
Midhat Fatima IC-20032
Zainab Bibi IC-20020
Muhammad Khizir IC-20043

Assignment Topic:

Type of extractors used for Citrus fruit juices with their

processing details

Course Instructor:
Dr. Shazia Parveen

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 Introduction:
The citrus industry took an upturn in the mid-1940s. This was primarily brought
about by the introduction of modern juice extraction processes. Since then, the
market for fruit juice and the consumption
of fruit juice, and thus sales opportunities,
are increasing throughout the entire
world. The increasing popularity of citrus
beverages with the consumer, together
with the importance which food scientists
attach to the citrus fruit, has led to an
impressive development in this market.
Two technological developments were
among the most important reasons for this
rapid growth process. These developments were automatic juice extractors and
gentle concentrate production processes. Nowadays, technical experts and
engineers are increasingly devoting their attention to recovering new products from
citrus fruit, to increasing the number of valuable components obtained, to
improving the quality of these components and to automating and optimizing the
traditional processes.

Citrus Fruits Juice Extraction:

The extraction of juice from citrus fruit is generally done in one of two ways. Even
though there are other juice extractors that differ somewhat, the FMC cup
extractors (The Squeezer Type) and the Brown reamers set the standard in juice
extraction equipment. Both extractors are widely used and are known to produce
high-quality citrus juices.

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 FMC Juice Extractor (Squeezer Type):
The FMC juice extractor comprises three
to eight upper and lower cups. In
operation, the upper cup presses down
on the fruit in the lower cup, squeezing
its contents through a perforated pipe. A
five-headed FMC extractor can process
325 to 560 fruits per minute.
The cups feature sharp-edged holes at
their centers, creating a 1-inch-diameter
hole in the fruit's bottom. The inner
portion is forced through this hole into
an orifice tube, generating back pressure.
The core material, along with the peel, is
discarded, while juice passes through a
strainer tube to juice-processing equipment.
The outer peel exits through openings in the upper cup, bending backward and
bursting oil sacs in the flavedo. A water spray forms a slurry of water and peel oil,
which is conveyed to oil recovery equipment. In one stroke, the extractor separates
the citrus fruit into oil emulsion, juice, and combined peel and core material.
Proper functioning requires fruit sizing to match cup sizes; too large or small fruit
can result in chopping or smashing instead of squeezing. A typical array of machines
has various cup sizes fed by pre-sized fruit
Reducing oil levels in juice is achievable with the FMC Premium Juice Extractor's
low-oil components. By minimizing the flavedo cut by using smaller diameter
cutters, oil in the juice can be significantly reduced, up to 50 percent. Excess oil is
removed in the production of concentrated juices, posing a concern only in
pasteurized or fresh-squeezed juice production. The Brown system, being size-
sensitive, requires up to six sizes, while two to three cup sizes are generally sufficient

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 FMC Juice Extractor Principles:
Principle 1:
Upper cutter forms a top plug for peel separation, with cups preventing bursting.
Lower cutter creates a bottom plug, granting access to the prefinished tube that
sorts internal elements. Juice manifold collects juice and sacs, while the pressured
orifice tube discharges membrane and seeds from the prefinished tube.
Principle 2:
In this early phase of the extraction cycle, the upper cup moves downward to cause
pressure on the citrus so that the top and bottom plugs begin to be cut. The unique
profile of the cups supports the citrus so it will not burst but will get an even
squeeze.

Principle 3:
As the extractor cycle continues, pressure increases on the citrus causing the intimal
portions to be forced through the bottom of the fruit and into the prefinished tube.
The peel is now being discharged between the upper cup and cutter.

Principle 4:
After the extraction cycle, internal citrus portions are in the prefinished tube. As the
orifice tube ascends, it exerts pressure on the prefinished tube contents. This leads
to the flow of juice and juice sacs, with small particle sizes, through prefinished tube
holes into the juice manifold. Larger particles are forced through an orifice tube
opening and discharged from the bottom.

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 Brown Extractors (Reamer Type):
The Brown method, employed in commercial citrus juice extractors like Models 720,
620, 520, and 570, separates oil extraction from juice extraction. Manufactured by
Automatic Machinery and Electronics, Inc., Winter Haven, FL, USA, these models
process oranges, grapefruit, lemons, limes, and tangerines, handling up to 750 fruits
per minute
Prior to juice extraction, the Brown system removes fruit oil by puncturing the peel
with rotating rolls of stainless-steel points. After oil extraction, fruits are halved, and
juice is extracted using a rotating squeezing head, akin to a mechanized manual
citrus press
The Brown extractors operate in lines of 10–14 machines, accommodating various
fruit sizes. Each machine processes pre-sized citrus, halving and reaming the fruit.
The extraction method involves a gentle pressing and wiping action, preserving the
integrity of the peel. The reamed juice retains whole cell sacs, lacks bitter oils, and
is free of Albedo and flavedo. The extraction pressure is adjustable, providing
control over reamer penetration and accommodating peel thickness variations. This
method ensures efficient juice extraction while avoiding the release of undesirable
components into the juice.

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They can process up to 11 metric tons of fruit per hour. It does not ream the peel
halves but smashes them between canted spinner disks. Because of this grating
action, Model 1100 does not process as good a fruit juice. It is better suited to
extracting juice from tangerines, tangelos, and lemons, where juice quality is less
important. The fruit is washed and sized as with the FMC extractor. Each Model 720
or 400 extractor cuts the fruit in half and then uses a reamer to ream out the inside
of the fruit. The juice falls out the bottom and into a trough, and the peel is discarded
into a peel screw conveyer. The juice is then conveyed to a primary and secondary
finisher to remove pulp prior to evaporation or heat treatment.

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 Fratelli-Indelicato Extractor:
This system is part of the systems in which oil extraction fallows juice extraction.
The use of revolving drums, which press the half fruit against a grid, is a system
utilized for a long time in industrial extraction of citrus juice. The extractors of this
class are preceded by systems for the extraction and recovering of essential oil; they
are generally paired to machines rasping fruit peel. On this principle are based the
juice extractors “Polycitrus” “Fratelli-Indelicato” (Giarre, Catania)
(www.indelicato.it) built in Italy and diffused above all in the Mediterranean area.
This juice extractor automatically extracts the juice from citrus fruit (oranges,
lemons, mandarins, limes, kinnows, grapefruits) with a diameter from 25 mm to 140
mm, already de-oiled by Polycitrus and cleans the internal part of peels for candies
fruit production. The process is made, without any previous grading of sizes, with
considerable savings in initial investments, space required, and power installed. The
squeezing pressure can be easily adjusted according to their variety, ripeness, and
peel thickness. The working capacity can match the capacity of the oil extractor; for
instance, in case of oranges it can reach 20 t/h.
The fruit go into the juice extractor, where every fruit is cut into two halves by a fi
xed knife placed between two counter rolling cylinders covered by a rasping sheet;
each half fruit is squeezed against a perforated stainless-steel wall, adjustable in
height, placed under the two rasping cylinders in order to go with their outer
contour.

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 Oil Extraction System:
Peel oil can be recovered from orange peel using a separate oil extraction system
that is placed upstream of the juice extractors. It operates on the principle of
puncturing oil sacs in the flavedo and washing the oil out to make an emulsion (see
Figure 5.8). In the first stage of the oil extraction system, whole fruit passes over a
series of rollers with small but sharp needle-like projections. The oil glands are
pricked rather than scraped open so that little damage is done to the peel. Hence,
the amount of non-oil material washed away with the oil is minimal. This, in turn,
makes the water stream separated from the emulsion cleaner and easier to recycle.

Comparision Between Squeezer and Reamer Type Extractors:

The FMC extractor is considered more hygienic for juice production compared to
Brown extractors. Brown extractors often lead to peel halves floating in the juice
before primary finishing, increasing the risk of external fruit contact. While proper
fruit washing can mitigate this issue, FMC extractors, by squeezing the flavedo
portion into the juice, have higher oil levels. The FMC Premium Juice Extractor
addresses this, but without its low-oil components, de-oiling or evaporation may
be needed. Brown extractors, due to prolonged contact with juice sac material,
produce more bitter juice, especially noticeable in bitter varieties like navel
oranges and grapefruit, with up to 25 percent higher limonin levels.

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Schematic Diagram Of A Citrus Fruit Procesing Plant:

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 References:
Asiye Akyildiz and Erdal Ağçam, Citrus Juices Technology, 1-January-2014,
https://link.springer.com/chapter/10.1007/978-1-4939-1378-7_3

DanA. Kimball, Citrus Processing A Complete Guide, Second Edition, Aspen

Publishers, Inc. Gaithersburg, Maryland 1999,
https://books.google.com/books?hl=en&lr=&id=TJfTBwAAQBAJ&oi=fnd&pg=PP8
&dq=Type+of+extractors+used+for+Citrus+fruit+juices+with+their+processing+de
tails&ots=BNODkdY3I6&sig=JcROeL7-Gh_ur0hL-7fRkGYVCKg

Orange Book, Tetra Pak, https://orangebook.tetrapak.com/chapter/fruit-

processing

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