U.S. patent application number 10/050643 was filed with the patent office on 2002-05-23 for system and method for processing citrus fruit with enhanced oil recovery and juice quality.
This patent application is currently assigned to FMC Thchnologeies, Inc.. Invention is credited to Garcia, Salvador, Schuermans, Alex, Suter, Michael L., Thomas, Don.
Application Number | 20020061350 10/050643 |
Document ID | / |
Family ID | 24306570 |
Filed Date | 2002-05-23 |
United States Patent
Application |
20020061350 |
Kind Code |
A1 |
Thomas, Don ; et
al. |
May 23, 2002 |
System and method for processing citrus fruit with enhanced oil
recovery and juice quality
Abstract
A method and system of processing citrus fruit is disclosed. A
peeling chamber has opposing ends and a fruit inlet and fruit
outlet formed at respective opposing ends. Abrasive rollers are
rotatably mounted in an arcuate configuration within the peeling
chamber at an area forming a lower portion of the peeling chamber.
Citrus fruit is fed into the peeling chamber through the fruit
inlet to the fruit outlet. The citrus fruit engages the rotating
abrasive rollers with a residence time within the peeling chamber
for peeling off the outer surface of the fruit in an amount
sufficient to remove a majority of the oil within the citrus fruit
and leaving sufficient peel thickness for maintaining peel
integrity.
Inventors: |
Thomas, Don; (Lakeland,
FL) ; Schuermans, Alex; (Araraquara, BR) ;
Suter, Michael L.; (Spring Hill, FL) ; Garcia,
Salvador; (Lakeland, FL) |
Correspondence
Address: |
RICHARD K. WARTHER
Allen, Dyer, Doppelt, Milbrath & Gilchrist, P.A.
P.O. Box 3791
Orlando
FL
32802-3791
US
|
Assignee: |
FMC Thchnologeies, Inc.
|
Family ID: |
24306570 |
Appl. No.: |
10/050643 |
Filed: |
January 16, 2002 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
10050643 |
Jan 16, 2002 |
|
|
|
09576924 |
May 23, 2000 |
|
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Current U.S.
Class: |
426/482 ;
426/483; 426/484; 426/616 |
Current CPC
Class: |
B24B 25/00 20130101;
A23N 7/02 20130101 |
Class at
Publication: |
426/482 ;
426/483; 426/484; 426/616 |
International
Class: |
A23L 001/10 |
Claims
That which is claimed is:
1. A method of processing citrus fruit comprising the steps of:
providing a peeling chamber having opposing ends defining a fruit
inlet and fruit outlet and a plurality of abrasive rollers
rotatably mounted within the peeling chamber at an area forming a
lower portion of the peeling chamber; and feeding citrus fruit
through the fruit inlet into the peeling chamber and out the fruit
outlet while engaging the citrus fruit against the rotating
abrasive rollers with a residence time within the peeling chamber
sufficient for peeling off the outer surface of the fruit in an
amount to remove a majority of the oil within the citrus fruit
while leaving sufficient peel thickness for maintaining peel
integrity.
2. A method according to claim 1, and further comprising the step
of engaging the citrus fruit against abrasive rollers have a
surface formed as a knurl cut with peaks of about 0.050 inches.
3. A method according to claim 1, and further comprising the step
of spraying water within the peeling chamber against the citrus
fruit as the citrus fruit is urged through the peeling chamber to
wash oil into a water emulsion.
4. A method according to claim 3, and further comprising the step
of spraying water from both sides within the interior of the
peeling chamber for ensuring that oil is washed down with the
water.
5. A method according to claim 1, and further comprising the step
of feeding the citrus fruit through the peeling chamber by rotating
a feed auger that extends longitudinally through the peeling
chamber from the fruit inlet to the fruit outlet.
6. A method according to claim 1, and further comprising the step
of rotating the feed auger in a direction opposite to the rotation
direction of rotation of the abrasive rollers.
7. A method according to claim 3, and further comprising the step
of monitoring oil concentration within the water emulsion either
manually or automatically and adjusting the rotational speed of the
abrasive rollers and the feed rate of citrus fruit through the
peeling chamber.
8. A method of processing citrus fruit, comprising the steps of:
feeding citrus fruit into a peeling chamber and into engagement
with rotating abrasive rollers having a surface texture that allows
a controlled removal of peel from the surface of the citrus fruit
and at a residence time with he peeling chamber sufficient for
removing a majority of the oil within the citrus fruit and leaving
sufficient peel thickness for maintaining peel integrity; while the
fruit engages the abrasive rollers, spraying water against the
citrus fruit to wash oil away from the citrus fruit as an emulsion;
monitoring the oil concentration within the emulsion; and adjusting
at least one of the residence time of the fruit within the peeling
chamber, the rotation speed of the abrasive rollers, or the amount
of water sprayed onto the citrus fruit if the monitored oil
concentration is not within a predetermined range.
9. A method according to claim 8, and further comprising the step
of monitoring the oil concentration manually.
10. A method according to claim 8, and further comprising the step
of monitoring the oil concentration automatically.
11. A method according to claim 8, and further comprising the step
of feeding the fruit from the peel chamber into a juice extractor
for extracting juice and oil from the citrus fruit.
12. A method according to claim 11, and further comprising the step
of monitoring the oil concentration of the fruit juice received
from the juice extractor and adjusting at least one of the
residence time of the fruit within the peeling chamber, the
rotation speed of the abrasive rollers, the amount of water sprayed
onto the citrus fruit, or amount of water used by the juice
extractor in response to a measured oil concentration that is not
within a predetermined range.
13. A method according to claim 12, and further comprising the step
of monitoring the oil concentration manually.
14. A method according to claim 12, and further comprising the step
of monitoring the oil concentration automatically.
15. A method according to claim 8, and further comprising the step
of adjusting the feed rate of fruit that is fed into the peeling
chamber based on the monitored oil concentration.
16. A method according to claim 8, and further comprising the step
of scanning the surface of the citrus fruit after the fruit has
passed through the peeling chamber for determining peel integrity
and determining the amount of fruit passing out of the peeling
chamber.
17. A method according to claim 16, and further comprising the step
of adjusting at least one of the residence time of the fruit within
the peeling chamber, the rotation speed of the abrasive rollers,
the amount of water sprayed onto the citrus fruit, or amount of
water used by the extractor in response to a measured peel
deviation.
18. A method according to claim 8, and further comprising the step
of engaging citrus fruit against abrasive rollers that have a
surface formed as a knurl cut with peaks of about 0.050 inches.
19. A method according to claim 8, and further comprising the step
of feeding the citrus fruit by rotating a feed auger that extends
longitudinally through the peeling chamber from the inlet to
outlet.
20. A system for processing citrus fruit comprising: a peeling
chamber having opposing sides and ends and openings defining a
fruit inlet and fruit outlet at the ends, and a lower portion; a
feeder positioned adjacent the fruit inlet for feeding citrus fruit
into the fruit inlet; a feed auger rotatably mounted in the peeling
chamber and extending from the fruit inlet to the fruit outlet for
driving citrus fruit fed into the fruit inlet through the peeling
chamber out of the fruit outlet; and a plurality of abrasive
rollers rotatably mounted within the lower portion of the peeling
chamber, wherein said abrasive rollers and feed auger are driven to
provide a residence time for citrus fruit within said peeling
chamber in an amount sufficient to remove a majority of oil within
the citrus fruit and leaving sufficient peel thickness for
maintaining peel integrity.
21. A system according to claim 20, wherein said abrasive rollers
have a surface formed as a knurl cut with peaks of about 0.050
inches.
22. A system according to claim 20, and further comprising spray
water nozzles extending along said peeling chamber for spraying
water onto the citrus fruit as it is processed and ensuring that
oil is washed down with the sprayed water as an emulsion.
23. A system according to claim 20, and further comprising a juice
extractor associated with said peeling chamber for receiving fruit
therefrom, said extractor including a water spray for assisting in
oil recovery.
24. A system for processing citrus fruit comprising: a peeling
chamber having opposing sides and ends and openings defining a
fruit inlet and fruit outlet at the ends, and a lower portion; a
feeder positioned adjacent the fruit inlet for feeding citrus fruit
into the fruit inlet; a feed auger rotatably mounted in the peeling
chamber and extending from the fruit inlet to the fruit outlet for
receiving citrus fruit fed through the fruit inlet; a drive motor
operatively connected to said feed auger for rotating said feed
auger and driving citrus fruit fed into the fruit inlet through the
peeling chamber out of the fruit outlet; a plurality of abrasive
rollers rotatably mounted within the lower portion of the peeling
chamber, wherein said abrasive rollers and feed auger are driven to
provide a residence time for citrus fruit within said peeling
chamber in an amount sufficient to remove a majority of oil
contained within the citrus fruit and leaving sufficient peel
thickness for maintaining peel integrity; a plurality of water
spray nozzles extending along said peeling chamber for spraying
water onto the citrus fruit as-it is processed and ensuring that
oil is washed down as an emulsion; a controller operatively
connected to said drive motors and feeder for controlling the
rotational speeds of said drive motors and said feeder for
adjusting residence time of citrus fruit within said peeling
chamber, the abrasion among citrus fruit and the abrasive rollers,
and feed rate of citrus fruit into said peeling chamber; and at
least one sensor operatively connected to said controller for
monitoring oil concentration within said emulsion, wherein the
residence time, abrasion, and citrus fruit feed rate can be changed
based on monitored oil concentration.
25. A system according to claim 24, and further comprising a juice
extractor for receiving citrus fruit from said peeling chamber and
extracting juice and oil therefrom, and a sensor operatively
connected to said controller for monitoring oil concentration
either manually or automatically within said extracted juice.
26. A system according to claim 25, and further comprising an oil
recovery water spray associated with said juice extractor and
operatively connected to said controller and adjustable in response
to monitored oil concentration.
27. A system according to claim 24, wherein said abrasive rollers
have a surface formed as a knurl cut with peaks of about 0.050
inches.
28. A system according to claim 20, wherein said abrasive rollers
are rotatably mounted to extend in an arcuate configuration.
29. A system according to claim 20, wherein water sprayed from said
water spray nozzles is adjustable based on the monitored oil
concentration.
Description
FIELD OF THE INVENTION
[0001] This invention relates to the field of processing citrus
fruit, and more particularly, this invention relates to the field
of processing citrus fruit and facilitating oil recovery versus
juice yield.
BACKGROUND OF THE INVENTION
[0002] Oil recovery versus juice yield is becoming an increasingly
important aspect of citrus fruit processing. Many factors go into
the processing of citrus fruit, including the use of much water,
the removal of trash, black mold, pesticides and other matter from
the surface of the fruit, and other factors. One proposed method
uses a vegetable peeler with an elongate auger and abrasive rollers
to remove all the oil from the citrus fruit by removing a
substantial amount of the surface. However, this process does not
maintain peel integrity and is not advantageous for many types of
citrus fruit processing, such as oranges.
SUMMARY OF THE INVENTION
[0003] The present invention now allows for the processing of
citrus fruit, such as oranges or grapefruit, and also provides a
pre-wash, while recovering oil before juice extraction in an amount
sufficient to remove a majority of the oil within the citrus fruit
while leaving sufficient peel thickness for maintaining peel
integrity.
[0004] In accordance with the present invention, the method and
system allows for the processing of citrus fruit, such as oranges
and grapefruit, with enhanced oil recovery versus juice yield. A
peeling chamber has two opposing ends and sides. A fruit inlet and
fruit outlet are formed at respective ends. A plurality of abrasive
rollers are rotatably mounted in an arcuate configuration within
the peeling chamber at an area forming a lower portion of the
peeling chamber. Citrus fruit is fed into the fruit inlet and
through the peeling chamber and out from the fruit outlet. The
citrus fruit engages against the rotating abrasive rollers. The
residence time of the fruit within the chamber allows for the
peeling off of the outer surface of the fruit in an amount
sufficient to remove a majority of the oil within the citrus fruit,
but leaving sufficient peel thickness for maintaining peel
integrity.
[0005] It was found through much experimentation that the method
and system is operable best when the abrasive rollers are stainless
steel and have a knurl cut with peaks of about 0.050 inches. Water
is sprayed within the peeling chamber against the citrus fruit and
substantially along the interior of the peeling chamber as the
citrus fruit is fed through the peeling chamber. The water is
sprayed from water spray nozzles positioned along both sides of the
peeling chamber interior for ensuring that oil is washed down with
the sprayed water as an emulsion. The citrus fruit is fed through
the peeling chamber by rotating a feed auger that extends
longitudinally through the peeling chamber from the inlet to the
outlet. The feed auger is typically rotated in a direction opposite
to the rotation direction of the feed auger to force the fruit
downward against the abrasive rollers.
[0006] In yet another aspect of the present invention, the oil
concentration is measured within the oil emulsion as it exits the
peeling chamber and one of the at least residence time of the fruit
within the peeling chamber, the rotation speed of the abrasive
rollers, or the amount of water sprayed onto the citrus fruit is
adjusted.
[0007] The fruit is advanced from the peeling chamber into a juice
extractor for extracting juice and oil from the citrus fruit. The
oil concentration of the fruit juice received from the extractor is
monitored and at least one of the residence time of the fruit
within the peeling chamber, the rotation speed of the abrasive
rollers, the amount of water sprayed onto the citrus fruit within
the peeling chamber, or the amount of water used by the juice
extractor is adjusted in response to a measured oil concentration
that is not within a predetermined range. It is also possible to
adjust the amount of fruit that is fed into the peeling chamber
based on the measured oil concentration, such as by adjusting the
feed of the fruit into the peeling chamber.
[0008] After the fruit passes through the peeling chamber, the
surface of the citrus fruit is scanned for determining the peel
integrity and also determining the quantity of fruit that has been
processed out of the peeling chamber. Based upon this scanned
surface, at least one of the residence time of fruit within the
peeling chamber, the rotation speed of the abrasive rollers, the
amount of water sprayed onto the citrus fruit, or the amount of
water used by the extractor in response to a measured peel
deviation can be adjusted. In yet another aspect of the present
invention, it is possible to adjust the quantity of fruit fed into
the peeling chamber.
BRIEF DESCRIPTION OF THE DRAWINGS
[0009] Other objects, features and advantages-of the present
invention will become apparent from the detailed description of the
invention which follows, when considered in light of the
accompanying drawings in which:
[0010] FIG. 1 is a fragmentary and schematic plan view of the
system used for processing citrus fruit, showing the peeling
chamber, drive motors, abrasive rollers, feed auger, inlet and
outlet for the citrus fruit, the water spray system, and various
sensors and other processing components.
[0011] FIG. 2 is a schematic, isometric view of the intake area
containing the inlet to the peeling chamber.
[0012] FIG. 3 is another schematic, isometric view of the inside of
the peeling chamber, showing the water spray system and feed
auger.
[0013] FIG. 4 is a schematic, isometric end view of the peeling
chamber, showing the location of the abrasive rollers, the feed
auger, the fruit outlet, and water/emulsion discharge area located
below the peeling chamber.
[0014] FIG. 5 is a general block diagram showing the basic
components of the system in accordance with the present
invention.
[0015] FIG. 6 is another block diagram showing inputs to the data
processor and control unit and the control points used by the
system of the present invention.
[0016] FIG. 7 is a high level flow chart showing the control logic
used in de-oiling throughput.
[0017] FIG. 8 is another high level flow chart showing the oil
emulsion control logic.
[0018] FIG. 9 is yet another flow chart showing the basic control
logic used in juice de-oiling.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
[0019] The present invention is advantageous because it provides
much greater control over oil recovery relative to juice yield,
reducing juice oil and allowing an operator to control the juice
oil in relationship to yield. Oil concentration can be monitored
manually or automatically. Not only is the oil reduced in juice,
but also recovery of the oil is improved. The present invention
also allows an improved efficiency relative to centrifuging. In
many instances, centrifuging after extraction is eliminated
altogether.
[0020] With the present invention, volatile organic compounds (VOC)
at the extractor and feed mill are reduced. Because the citrus
fruit is initially washed within the peeling chamber, pesticides
can be removed. Also, because a small portion of the citrus fruit
surface is removed (e.g., about 0.001 to 0.005 inches or more),
black mold and surface defects are removed at this stage.
[0021] Referring now to FIG. 1, there is illustrated a peeling
chamber 10 in accordance with the present invention. The peeling
chamber 10 is similar in design to the abrasive peeling apparatus
used by the potato processing industry. Substantial modifications,
however, have been made in accordance with the present invention to
the process to obtain the improved oil recovery relative to juice
yield. Examples of various abrasive peeling apparatus using a feed
auger and abrasive rollers are disclosed in U.S. Pat. Nos.
3,745,914; 4,132,162; 4,062,985; and 3,854,395, assigned to the
present assignee, FMC Corporation, the disclosure which is hereby
incorporated by reference in its entirety.
[0022] The peeling chamber 10 (i.e., abrasive de-oiler) includes a
housing 12 supported on legs 14 (FIG. 4) forming a longitudinally
extending hopper. The housing 12 defines the outer shell of a
hopper for the peeling chamber 10. The housing 12 is longitudinally
extending, having opposing ends 16a, 16b, which includes a
respective fruit inlet 18 and fruit outlet 20. The housing 12 has a
lower portion 22 and an upper portion 24. The upper portion 24 has
two opposing access doors 26 covering access openings 26a. The
doors fold upward and outward to facilitate access to various
components mounted within the peeling chamber 10.
[0023] The fruit inlet 18 is formed within the end wall 16a and a
fruit intake chute 28 is secured onto the end wall-16a to allow
fruit fed from the chute to pass into the peeling chamber. Citrus
fruit, such as oranges, are supplied by a surge bin 30 (FIG. 1)
having a feed motor 32 for adjusting the amount of fruit that is
fed from the surge bin 30 into the chute 28, and thus, into the
peeling chamber. Although most types of fruits having an outer peel
can be processed, the present invention is particularly
advantageously designed for use with oranges.
[0024] A feed auger 40 includes helical auger flights 42 that are
mounted on a longitudinally extending central drive shaft 44
supported at either end of the peeling chamber 10. A drive motor 46
interconnects the drive shaft 44 of the feed auger 40 through an
appropriate transmission and rotates the feed auger to provide a
continuous and consistent feed rate to advance citrus fruit through
the peeling chamber 10. The auger flights 42 are helically
configured to provide a downward movement of any citrus fruit
within the peeling chamber as the citrus fruit is advanced by the
rotating feed auger. The drive rate of the feed auger is controlled
by a data processor and control unit 48 operatively connected to
the drive motor and other components as explained below (FIGS. 5
and 6).
[0025] A plurality of longitudinally extending abrasive rollers 50
are rotatably mounted in an arcuate configuration within the
peeling chamber 10 at an area forming the lower portion 22 of the
peeling chamber. These rollers 50 extend longitudinally along the
entire length of the peeling chamber. The abrasive rollers 50 are
mounted for rotation on bearing supports 52 positioned at either
opposing end 16a, 16b, as shown in the end view of FIG. 4, where
three rollers have been removed, leaving five rollers shown, making
a total of eight rollers. Although eight rollers are used in the
specific embodiment shown in the figures, an even larger number of
rollers could be used to provide an abrasive contact against a
citrus fruit, such as an orange or grapefruit, depending on the
design configuration chosen by one skilled in the art.
[0026] A roller drive motor 54 interconnects the abrasive rollers
50 via transmission 56 (FIG. 1) and is connected to the data
processor and control unit 48. The roller drive motor 54 rotation
speed can be controlled to adjust the rotational speed of the
abrasive rollers. The abrasive rollers are interconnected by the
transmission 56 that interconnects all the rollers such that the
one roller drive motor 54 drives all abrasive rollers. The rollers
are spaced apart from each other to form a small opening between
the rollers, which allows water and oil, as well as surface
contaminants, such as mold, heavy debris and leaves, to pass
downward between the rollers into a water and emulsion discharge
chute 58 as shown in FIG. 4.
[0027] A longitudinally extending water supply pipe 60 extends
along either side within the peeling chamber 10 (FIGS. 1 and 3)
near the access openings 26a on the upper portion 24 of the peeling
chamber 10 to allow ready access of an operator to the water supply
pipe. A plurality of water spray nozzles 62 are connected to the
pipe and spray into both sides of the peeling chamber for ensuring
that the entire amount of advancing citrus fruit is sufficiently
sprayed with water, ensuring that oil and other debris is washed
down with the water into the water emulsion discharge chute 58.
[0028] In accordance with the present invention, the abrasive
rollers are formed from stainless steel and have a surface texture
formed from a knurl #10TPI, having a convex axial feed using right
hand and left hand rollers to provide a diamond pattern. The depth
of each peak is about 0.050 inches with a tolerance of about +0.00
and -0.020 inches. They are also formed from a double pass cut (two
times over the roller). Each roller is about 3.9 to 4.0 inches in
diameter. The surface ranges from a sharp peak to having about a
0.015 to about 0.030 inch flat on the peak.
[0029] The abrasive rollers are timed to rotate at a speed relative
to the rotation speed of the feed auger, and allow a residence time
of citrus fruit (i.e., the time within the chamber 10 as the fruit
passes from the fruit inlet to the fruit outlet) in an amount
sufficient typically to remove a majority of the oil within the
citrus fruit, such as 50% to 95%, but leaving sufficient peel
thickness for maintaining peel integrity, which is necessary in
later processing, such as in the downstream juice extractor 64
(FIG. 1). In certain cases, it may not be necessary to remove a
majority of the oil within the citrus fruit and a minority, such as
20% to 50%, could be removed. However, the present process is
especially aimed to remove a majority of the oil within the citrus
fruit, but leave enough for maintaining peel integrity. During
final juice processing after extraction, enough oil will be removed
that if any oil is desired for the final juice product, the oil can
be added.
[0030] FIGS. 1, 5 and 6 disclose the basic oil concentration
monitoring points and control points for the present invention. As
shown, after abrasive de-oiling within the peeling chamber 10, the
emulsion passes into a solids separation system 66 where the oil
emulsion and trash are separated and removed. This can be a
finisher as known to those skilled in the art in the fruit
processing industry. There also could be multiple filter devices at
this point working with the solids separation device. Once solid
separation occurs, one part of the product stream passes to waste
67 (such as the leaves) and the other product stream passes as an
oil emulsion into an oil concentration monitoring station 68 and
then into oil recovery 70. Although monitoring can be manual, it is
anticipated to be automatic. Manual monitoring would be more likely
in third world countries.
[0031] The citrus fruit after abrasive de-oiling in the peeling
chamber 10 passes under a fruit scanner 72 that could be an optical
scanner for optically scanning the outer peel and surface of the
fruit. Scanning could be visual. The scanner 72 is operatively
connected to the data processor and control unit 48 and determines
not only peel integrity, but also determines the number or amount
of fruit processed out of the peeling chamber. From the fruit
scanner 72, the fruit is fed into a juice extractor 64 as known to
those skilled in the art. The juice extractor extracts juice and
oil by techniques well known to those skilled in the art. An
example of the basic extraction process and other associated
processes used in this system is disclosed in commonly assigned
U.S. Pat. No. 5,992,311 to Suter et al., the disclosure which is
hereby incorporated by reference in its entirety.
[0032] At the juice extractor 64, the exterior of the fruit is
supported and the peel separated therefrom by the interaction of
upper and lower cups, cutters, and strainer tubes, as known to
those skilled in the art. Water is supplied via a metered supply 74
and valve 76 to the extractor to aid in extracting the oil from the
major parts of the fruit. After extraction of juice and oil at the
extractor, the juice is monitored with oil monitoring station 76 to
determine the oil concentration of the juice. This monitoring
station is also connected to data processor and control unit
48.
[0033] The oil extracted with the water from the extractor is
passed to oil concentration monitoring station 68. It is possible
that if the juice oil concentration is high, the juice can be sent
to a centrifuge for further removing of oil. However, the present
invention is advantageous because with monitoring of the oil
concentration at various points as shown in FIGS. 1 and 5, the
drive motors can be adjusted to allow the citrus fruit to have a
longer residence time within the peeling chamber and allow the
abrasive rollers to rotate faster to permit enhanced abrasion and
oil removal in the emulsion from the peeling chamber.
[0034] FIG. 5 shows basic components used in the system of the
present invention where the fruit supply is fed into the abrasive
de-oiler, i.e., the peeling chamber 10. The data processor and
control unit 48 uses the fruit supply as a control point and
adjusts the surge bin feed motor 32, as indicated by the control
point numbered 5. The feed auger drive motor 46 and abrasive roller
drive motor 54 are controlled by the data processor and control
unit 48 and provides control points 1 and 2. The water system
provides water to the water supply pipes and is also controlled by
the data processor and control unit 48. A water valve 78 is
controlled by unit 48 to increase or decrease the amount of water
provided into the peeling chamber. The data processor and control
unit also controls a water valve 80 that provides water into the
juice extractor 64 that extracts juice and oil in the manner well
known to those skilled in the art.
[0035] Various signal inputs are fed into the data processor and
control unit 48 as shown in FIGS. 5 and 6. These signal inputs
include the fruit scanner signal from the fruit scanner, which
could be an optical scanner. The optical scanner not only counts
and gives an indication of the quantity of fruit passing through
the peeling chamber, but also provides an indication of the
integrity of the peel for the citrus fruit. The scanner acquires an
image of the surface, and based upon known databases of images and
other digital signal processing systems, it can determine the
integrity of the fruit surface. Other processing techniques known
to those skilled in the art can be used.
[0036] The oil concentration of the juice after extraction is
monitored and used as an input to the data processor and control
unit 48, as well as the oil concentration for the emulsion after
solid separation, both from the abrasive de-oiler and after
extraction of juice and oil from the extractor, as shown in FIG.
5.
[0037] Referring now to FIG. 7, there is illustrated a flow chart
for the logic flow of a de-oiling control strategy relating to the
fruit flow. This routine is used to provide an optimum amount of
fruit that can be processed. Fruit flow or feed (block 100) is
adjustable as noted before. If the fruit feed range (block 102) is
acceptable, no change is made. If high, and too much fruit is fed
to chamber 10, then the speed of the feed auger can be increased to
increase the actual speed of fruit fed into the peeling chamber
(block 104), and thus, reduce the residence time of the fruit
within the peeling chamber. With the decreased residence time, the
aggressiveness of the abrasive rollers is increased (block 106). If
the fruit feed is low, it is necessary to increase the quantity
into the peeling chamber by slowing the speed of the feed auger
(block 108). If the feed auger is slowed, then the speed of the
abrasive rollers must be slowed (block 110) to obtain the same oil
recovery. Naturally, if the speed of the feed auger is increased,
the abrasive roller speed must be increased to be more aggressive
and obtain the same oil recovery.
[0038] FIG. 8 illustrates the flow chart for an oil emulsion
diagram where the percentage of the oil emulsion coming from the
abrasive de-oiler or peeling chamber is controlled (block 120).
Sometimes, it is not desirable to obtain all oil from the citrus
fruit when it is processed within the peeling chamber because the
integrity of the peel is compromised. In some cases, a majority of
that oil is desired. In other cases, the range can be from 20% to
95%. If the desired percentage, such as 70% (block 122), is not
obtained and is low, the fruit integrity is analyzed (block 124),
and if poor, the system is changed. If the fruit integrity is
acceptable, a determination is made if the abrasive rollers are at
maximum speed (block 126). If not, then the abrasive roller
rotational speed is increased (block 128). If the abrasive rollers
are at the maximum rotational speed, then a determination is made
if the feed auger is at a minimum speed (block 130). If it is not,
then the feed auger rotational speed is slowed (block 132). If yes,
then the control loops back.
[0039] FIG. 9 illustrates a basic flow chart for the control
parameters of juice de-oiling (block 150). The oil concentration is
monitored with juice coming from the extractor (block 152), and if
the oil level is high, the optical scanner or a visual observation
checks the fruit integrity (block 154), and if poor, a de-oiler
alarm is signaled (block 156). The operator can then make system
adjustments as necessary. If the fruit integrity is acceptable, the
fruit flow is checked (block 158). If high, the system loops back.
If the fruit flow is in range, the roller speed is checked whether
it is at maximum (block 160). If not, the roller speed is increased
(block 162). If it is at maximum, then the auger is checked whether
it is at minimum (block 164). If it is not, then the fruit feed is
slowed (block 166), and if it is, then the auger rotation is slowed
(block 168).
[0040] The present invention allows a citrus fruit processing
process that can be monitored automatically in a processing
environment where the controls shown in FIG. 6 are performed
automatically through the data processor and control unit. In some
third world countries, however, this process may not be automated
and it is possible that an operator can manually check the juice
and emulsion for oil concentration and manually check abrasive
de-oiling and its effect on the surface of the citrus fruit and
make appropriate adjustments.
[0041] The present invention is also advantageous because the use
of the water spray system with the peeling chamber can reduce the
necessity of another water spraying of citrus fruit that occurs
inside the extractor. Also, pesticides and black mold, which are
often difficult to wash off via washing, are now removed when the
small amount of surface is removed. Typically, about 0.001 to about
0.005 inches or more and at times more surface can be removed. In
the extracting process without the present invention, mold can
flake off under the pressure of the extractor and get into juice,
which is considered a major defect by the USDA and other
administrative agencies. Also, a centrifuge which has very high
operating costs and maintenance costs probably will not have to be
used because a substantial percentage of oil is initially removed
by the peeling chamber. The juice extractor can later remove other
portions of the oil remaining within the peel. Also, the use of the
various oil concentration monitors and fruit scanner allows greater
control over the process in real time.
[0042] Many modifications and other embodiments of the invention
will come to the mind of one skilled in the art having the benefit
of the teachings presented in the foregoing descriptions and the
associated drawings. Therefore, it is to be understood that the
invention is not to be limited to the specific embodiments
disclosed, and that the modifications and embodiments are intended
to be included within the scope of the dependent claims.
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