Trasformazione

I processi di trasformazione degli agrumi possono essere di vario tipo, ma hanno tutti in comune il tipo prodotti derivati quali principalmente succo, olio essenziale, polpa e bucce.

Più precisamente il sistema di estrazione fornisce tre tipologie di prodotti intermedi:
– Succo/Polpa (40-55%)
– Oli essenziali (0.2-0.7 %)
– Bucce (40-55%)
Questi valori percentuali sono solo indicativi e possono variare a seconda della tipologia di frutto, del paese e anche dalle condizioni climatiche.

Tra i sistemi di estrazione utilizzati per il recupero del succo e olio essenziale, ne esistono alcuni particolarmente diffusi e estremamente validi per qualità e convenienza:

– Nel Sistema In-Line, il più adottato a livello mondiale, l’estrazione di succo e olio essenziale avviene simultaneamente. Durante l’estrazione, le scorze non entrano mai in contatto con il succo. Questo fa si che la qualità del succo sia estremamente elevata, ideale anche per la richiesta di succo fresco bevibile. Prima del processo di estrazione sarà necessaria una calibratura dei frutti.

– Il “Sistema Tradizionale Speciale” propone delle macchine di brevetto Speciale. L’olio essenziale viene recuperato attraverso un processo di pelatura; quindi i frutti disoleati entrano nell’estrattore di succo a rulli. Questo sistema, a differenza di quello In-Line, non richiede una preventiva calibratura e puo’ lavorare qualsiasi dimensione del frutto. Inoltre con questo sistema, le scorze possono essere utilizzate per una successiva canditura. I costi di lavorazione con questo tipo di impianto sono estremamente vantaggiosi.

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Trasformazione

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