Utilization of waste from Tropical Fruits

Introduction:

      Tropical fruits grow on trees native to the tropical, which are a rich source of many vitamins phytochemicals and minerals, and eating a diet rich in these fruits many protect us form a number of serious diseases such as cancer, heat disease ,obesity, diabetes etc.

tropical fruits are used for juice extraction, preparation of James, jellies and canned products ,and the unused part is then discarded as waste. The waste in the fruits processing industry can be defined as the end-products of various process, which is discarded as such and not used for any other purposes

fruits processing waste is polluting the environment and generation of this waste is unbalancing the ecological system.

Pineapple:

        pineapple belongs to the family Bromeliaceous and is commonly used for extraction of juices, concentrates, preparation of jams, jellies, and canned products, throughout the world. Pineapples can be preserved after freezing. Approximately 40-80% pineapples is wasted. Major by-products rom the pineapples juices are shown in figure below

Pineapple wastes consists of high amounts of reducing sugar, cellulose protein and lignin content .It could be utilized for the production of value additive products, which may be used for the fortification of food.

These are following value additive products are formed from pineapples:

1)Bioethanol

2)Biogas

3)Bromelain

4)Cellulase

5)citric acid

6)Extruded products

7)James

8)lactic acid

9)Animal Feed

Standardization of Milk Process

Standardization:

It is way to regulation of Fat% content in milk.

Milk Standardization 

The process of standardization can be arranged in three different ways:

Pre-standardization 
Post-standardization. 
Direct standardization.
Automatic standardization

 

The first step in all three methods is to separate whole milk into cream and skim milk. 

Pre-standardization

 The milk is standardized before being pasteurized. To adjust the fat content upward, separated cream is mixed with raw whole milk in tanks in proportions calculated to give the required fat content. To standardize to lower fat content, the raw whole milk is diluted with separated skim milk. 

After analysis and adjustment, the standardized milk is pasteurized.

Post-standardization

Pasteurized milk is mixed in tanks with either cream or skim milk, according to whether the fat content is to be adjusted upward or downward, in the same way as in the case of pre-standardization. 

However, as post-standardization involves mixing already pasteurized products, some risk of re infection is involved. Both methods, moreover, require the use of large, bulky tanks and the work of analysis and adjustment is labor-intensive.

 Direct standardization 

 The fat content is adjusted to the desired level by immediate remixing of a calculated proportion of the cream flow from the separator to the skim milk line. However, the difficulty of obtaining separated cream with a precisely controlled fat content has often made it necessary to analyze the standardized milk afterwards and perform final adjustments by mixing in tanks. At present several systems of automatic standardization are available. Their accuracy is such, that no final adjustments are necessary.

Automatic standardization 

Direct standardization begins with separation of preheated whole milk into cream and skim milk of constant fat content. A regulated amount of cream is then remixed with the skim milk in an in-line system immediately after the separator to obtain standardized milk of the required fat content.

To obtain the necessary degree of precision in the process, it is necessary to be able to control all variable parameters such as: 

1)fluctuations in the fat content of the incoming milk; 

2)fluctuations in throughput; 

3)fluctuations in preheating temperature.

Most of these variables are interdependent; any deviation in one step of the process therefore often results in deviations in all stages. 

Unless such deviations can be quickly corrected, precision of standardization will suffer and the fat content of the standardized milk will deviate from the specified value.

Nestle Inaugurates the Sustainable Packaging

 Nestle is progressing to sustainable packaging transformation. From alternative materials to reusable packaging. Nestle inaugurates with  Institute of Packaging Sciences,first time Nestle going to accelerate its effort to bring safe,functional and friendly packaging solution to the market.Nestle making great effort to face the Global challenge of plastics packaging waste. 

Nestle CEO said,Our vision is a world in which none of our packaging ends up in landfill or as litter.

Nestle is already making progress towards its 2025 packaging commitments and launch novel packaging solutions nestle will continue to introduce alternative packaging  material and new delivery system,investing in infrastructure and work with consumers to help solve the packaging waste challenges.

Even as COVID-19 has presented more challenges, the company's commitment about to progress about sustainable packaging remain the same.Nestle contributes to play a leading roles in helping solves the issue of plastic pollution through its three-pillar approach launched in January 2019.

Nestle announced series of new initiatives that includes a USD 30 million investment to increase food grade recycled plastics in the US,a refillable system for pet food in Chile and first kind of recyclable paper packaging for Maggi bouillon cubes in France. 

Terminologies about Evaporation Process

There are some terminologies that should be cleared before understanding about Evaporation process,Undervacuum Evaporation Process,Boiling point,heat of vaporization,Driving force,Steam economy especially Heat Sensitive Products. 

 Six basic terminologies:

1)Evaporation
 2)Boiling Point
 3)Heat of vaporization Driving force
 4)Steam Economy (SE) 
5)Heat-sensitive items

 Evaporation:

 Concentration of aqueous solution involves removal of water from solution by boiling the liquor in suitable vessel,an evaporator and withdrawing the vapors to desire Evaporation is a surface phenomenon.

 Boiling Point:      

 The temperature at which the vapour pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmosphere.boiling point depends upon internal vapor pressure.

 Heat of vaporization :

 Heat that need to convert of liquid into its vapors state without change its temperature.

 Driving force:

 The temperature difference between temperature of steam chest(calandria)and product temperature.

 Steam Economy (SE) Ratio of mass of water vapor produced to mass of steam used.

 Heat-sensitive items: 

Heat-sensitive items are any product that may be modified by high temperatures or long-term heat exposure. Many different products can be considered heat-sensitive and also concern with exposure can be quite variable. pulp juices james sugar industry tomato ketchup evaporated milk condensed milk

Evaporation under vacuum||why we need vaccum evaporation||Vacuum operation in evaporators||*TechnicalSkillsInDairySector*

Vacuum operation in evaporators:

            With a number of heat sensitive liquids it is necessary to work at low temperatures, and this is effected by boiling under a vacuum, as indeed is the case in the last unit of a multiple effect system. Operation under a vacuum increases the temperature difference between the steam and boiling liquid and therefore tends to increase the heat flux. 

At the same time, the reduced boiling point usually results in a more viscous material and a lower film heat transfer coefficient.

Examples:For a standard evaporator using steam at 13.5 kN/m2 and 380 K with a total heat content of 2685 kJ/kg, evaporating a liquor such as water, the capacity under vacuum is (101.3/13.5) = 7.5 times great than that at atmospheric pressure. 

 

Under vacuum conditions:

Boiling point reduce and achieved at lower temperature.
Driving force temp.difference is higher.
Heat loss in condensate is lower.
Heat sensitive items are not damage.

why need vacuum evaporation:

1)Boiling point of solution rises

– Due to increase in solid content

ΔT between steam and product decreases(driving force)

– Due to steam temperature remaining constant and

product temperature (boiling temperature) increasing

• Rate of heat transfer decreases

– Due to ΔT between steam and product decreasing.

2) Type of liquor :

Those which,at given pressure,boils at about the same temperature as water and those which has higher boiling point.

3) EVAPORATION OF HEAT SENSITIVE PRODUCTS:

lIn evaporators ,heat sensitive products may deteriorate and lead to general lowering of product quality.

l Foods, which are mostly volatile flavor ingredients, retain more of these ingredients if you prefer short contact times with hot surfaces when evaporated under vacuum.