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DEVELOPMENT OF WASTE-FREE, ECO-PURE COMBINED TECHNOLOGY FOR FRUIT PROCESSING
Abstract
The objective of this work was to develop the waste-free eco-pure composite technology for fruit and vegetable processing to produce high quality, storage- and sediment-resistant juices, pectin, P vitamin and essential oils within a single production cycle. Georgia is an agricultural country with a large cultivation of fruit and vegetables. At present, they are processed in small amounts and of rather low quality. The juice produced by the conventional technology is not stable, as its pulp precipitates, but the juice sterilization deteriorates its flavor and color. This is one of the reasons why the home market is glutted with the imported produce. With the fruit processed by the conventional technology, the industrial waste is not utilized, it is dumped to decay. This damages the ecological situation because of the eventual soil, water and air pollution. The project research results ensured the cardinal solution of the above mentioned problems. With the fruit and vegetable processing by the composite technology, high quality juices are produced from the juice press cake with the simultaneous production of such high cost products as pectin, P vitamin and essential oils. The project goal achieved through the implementation of the following objectives. Designing of the pilot plant for fruit peeling to achieve the complete essential oil recovery; production of storage and sediment-resistant fruit and vegetable juices by the ultrafiltration method; simultaneous production of potable water, acid and alkali from natural waters by the electrodialysis method for the dilution of concentrated juices and the extraction of pectin and P vitamin from the juice press cake; pectin and P vitamin production from the juice press cake; development of the waste-free combined technology for fruit and vegetable processing on the basis of this research. The developed composite technology for fruit processing, besides the conventional technology, is based on the advanced membrane technology ? electrodialysis and ultrafiltration. These technologies ensure the manufacture of high quality products not requiring any further sterilization without any phase transfers, temperature changes and with low energy consumption. Moreover, the implementation of the membrane technology can increase the product yield 1,5-2 times. It is feasible to manufacture food products with the pre-set composition and properties, with high biological and nutritious value. There was no product loss during storage, and entirely no waste during the fruit processing. By processing wastes and using pectin important ecological, economic and social problems will be solved.
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