Los procesos de transformación de los cítricos son muy diferentes, pero tienen algo en común: los tipos de productos finales y derivados, o sea el zumo, el aceite esencial, la pulpa y la piel.

Las máquinas de extracción suministran más precisamente productos intermedios de tres tipos:
– Zumo/Pulpa (40-55%)
– Aceite Esencial (0.2-0.7 %)
– Piel (40-55%)
Estos porcentajes tienen un valor únicamente indicativo y pueden variar según la topología de las frutas, de su procedencia incluso de las condiciones climáticas.

Entre los distintos sistemas de extracción utilizados para recoger al zumo y al aceite esencial, algunos son distribuidos mas ampliamente que otros y son extremadamente eficientes para la calidad y el rendimiento.

Particularmente con el Sistema In-Line,el preferido al nivel mundial, la extracción de aceite esencial y de zumo se hace al mismo tiempo. Durante la extracción, las pieles nunca entran en contacto con el zumo, lo que le da una calidad extremadamente elevada. Esta calidad es la calidad solicitada para los zumos naturales bebibles. El calibrado de las frutas es necesario antes del proceso de extracción.

El “Sistema Tradicional Speciale” propone máquinas titulares de una patente Speciale. El aceite esencial es recogido con una máquina peladora : las frutas privadas de su aceite entran en el extractor de zumo de rodillos. Este sistema, a diferencia del sistema In-Line, no requiere ninguna calibración previa y puede trabajar con frutas de cualquier tamaño. Además, este sistema permite utilizar otra vez las cortezas para candizarlas. Los costes de producción son muy ventajosos con este equipo.

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