かんきつ粕の圧搾によるみかん糖蜜の回収

概要

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To utilize the dehydrated liquid from orange juice wastes as a fermentation raw material, dehydration conditions with the addition of slaked lime to the juice wastes were studied.The optimal amount of slaked lime added to the juice wastes was 0.4% for mandarin orange wastes and 0.6% for chinese citron wastes. For mandarin orange wastes, the reaction time required for liming was 5 h with hand mixing whereas 10 min was quite enough with mechanical mixing with a cake mixer. In the case of chinese citron wastes, the reaction time required with mechanical mixing was about 5 h whereas it took much longer by hand mixing.When the addition of slaked lime to the wastes was increased, total nitrogen, reducing sugar and saccharose, Fe and P contents were decreased whereas pH, ash, and Ca and alcohol insoluble substances were increased. Steaming after mixing (0.2%-0.4%) of the wastes could improve the press dehydration of the wastes.About 1.5 to 2 l water was required to suspend 0.2% slaked lime in the waste and the optimum reaction temperature was 20℃ rather than 12℃.
社団法人日本生物工学会の論文
1983-07-25