Aprovechamiento integral de Naranjas (Citrus sinensis) Residuales de la variedad Washington Navel

Abstract

Three forms of exploitation were investigated, designing an integral flow of operations, of the residual “Huando” oranges (Washington Navel variety), by obtaining a hard liqueur (distilled spirits), extraction of essential oils and pectin; from orange juice, peels and bagasse, respectively. To carry out the alcoholic fermentation, yeast Saccharomyces cerevisiae, 0.3 g / L of ammonium phosphate was used at the original pH of the orange juice, for its later distillation. The extraction of the essential oil was carried out from the peel, by means of the steam trapping method, for its subsequent purification with anhydrous Na2SO4. Then, pectin extraction was extracted with 37 percent HCl, pH 2 and 80 °C. In addition, the residual oranges were previously characterized in physicochemical parameters such as juice yield, °Brix, pH, reducing sugars, totals and the probable alcoholic degree of the unfermented must was estimated. The statistical analysis of the yields of brandy, essential oil and pectin, indicated that the variability of the repetitions is low for each of the products obtained, (coefficient of variability less than 10%). The yield of the liquor (40 °GL) from the residual oranges was 7.49 percent (mL of ethanol / 100 mL fermented must) or 59.10 g / L, 0.66 percent (ml oil / orange peel) for essential oils and 16.70 percent (kg / dry orange peel) to obtain pectin.