THE WASTE OF FRUIT AND VEGETABLE INDUSTRY

In fruit and vegetable industry, it is natural that some wastes occur when
selecting, sorting, boiling processes are done. Processing of fruits and vegetables
produces two types of waste - a solid waste of peel/skin, seeds, stones etc -a liquid
waste of juice and washwaters. In some fruits the discarded portion can be very high
(eg mango 30-50%, banana 20%,orange 30-50%). Therefore, there is a serious waste
disposal problem, which can lead to problems with flies and rats around the
processing room, if not correctly dealt with. If there are no plans to use the waste it
should be buried or fed to animals well away from the processing site. Quantity and
quality of wastes is important on the decision of evaluation of wastes.

Solid wastes
There are a number of possibilities for use of some types of solid fruit and vegetable
wastes but there is as yet no evidence that any of these are economic. It is stressed that a full
financial evaluation should be done before attempting to introduce any of the ideas below.
One of the main problems in using fruit wastes is to ensure that the waste has a
reasonable microbiological quality. Only waste produced during the same day should therefore
be used - it is not advisable to store-up wastes to use for example at the end of a week's
production. Even with this precaution the waste is still likely to contain mouldy fruit, discarded
during processing, insects, leaves, stems, soils etc which will contaminate any products made
from it.
Therefore, it is necessary to ensure that some preliminary separation takes place during
processing (eg peel and waste pulp into one bin, mouldy parts, leaves, soil etc to another which is
discarded, stones, seeds etc into a third bin).
The six main products that can be considered are as follows: Candied peel, Oils, Pectin,
Reformed fruit pieces, Enzymes, Wine/vinegar

Tomato wastes
Significantamountsoftomatowasteareproducedatthegrowingandearlyprocessing
stages.Ofthetomatoesgrownbylocalgrowersfortomatopaste49%islostasunharvestedfruit
orinsuchapoorconditionandpoorcolour(green)thatitfailstomeetthequalitycriteriaforthe
paste.Asthesetomatoesarespeciallygrownforpasteproductiontherearenoothermarkets
availabletothegrowers.
Tomatobasedwastecontinuestobeproducedalongthesupplychainalthoughlossesare
notasgreatasthatforthegrowers.Atthepasteproductionstage,almost10%ofthetotaltomato
pasteproducedisdiscardedduetofailuretomeetqualitystandards.Thesepresentsadifficult
disposalproblemasthepasterequiresamethodofbiologicaltreatmentbeforebeingsentto
landfill.Tomatobasedwastelossesof2%continueateachstageofthesupplychainsubsequent
topastemanufacture.Whilethesemaynotbeconsideredexcessive,thecosttotheorganisations
concernedcanbesignificant.
Tomato-seed oil (from waste seed of canning processes) is sometimes extracted, chiefly
in Italy. An antibiotic, tomatine, is also extracted from the seed.
Tomato seed oil was extracted with supercritical carbon dioxide in a semibatch-flow
extractor within the temperature range 313343 K and the pressure range 10.824.5MPa. The
extraction rates increased with pressure, but decreased with temperature increase because of the
variation in solvent density and resultant differences in oil solubility. The fatty acid composition
of the extracted oil was similar to that of soybean oil. (GOTO ,1996)
Seed cake contain %33 protein , so it is a good feed material.
Alsolicopenandoligosaccharidescanbeobtainedfromtomatowastes.

Peach wastes
In general the evaluation area of fruits like peach and apricot is fermentation technology.
Some fruits which have soft seeds can be used in pectin and cellulose production. According to
some researches; peaches, which are remains, are about 12000 ton, wastes which cannot be
evaluated are about 800000 ton in Turkey. Remains and wastes of peaches, which are suitable for
pectin production, show high quantity.
1.1. Evaluation of residue
Remainsandwastesofpeachesaresoftenedinthehighsteamycooker,theseedsaretaken
outandpulpisobtainedwithbeingpassedthroughfirstly2mmthen0,33mmpalpers.Ifdry
componentofthispulpisinsufficent,itcanberegulatedwithaddingmolassesorsugar.Pulpis
takentofermantationtanks,thenisinoculatedwithalcoholyeastsandnitrogenouscompounds
areinjectedifnecessary.Tempearturesinthetanksareregulated,fermantationiskeptunder
control with mixing. The surface of tank is covered with CO2or SO2. With this ype of
fermentation,least%4andmost%810alcoholproductioncanbesupplied.
Vinegarcanbeobtaiedwithaseticasidfermentationfrom%4alcohol.Drinkablealcohol
canbeobtainedafterapplicationofgradeddistillation.Brendiwhichisnicealcoholwithpeach
aroma.Accordingsomeresearches,6litrebrendiwith%43alcoholcanbeobtainedfrom100kg
peach waste. The peach residue which get out from palper ve siclons cannot be evaluated
directly. They should be dried. The peach residue is about 9001500ton/yl from peach
processinginBursa,1kgdriedresidueisobtainedfrom6kgwetresidue.150250ton/ylfeed
substancecanbeobtained.

Table.Accordingtoyearsdriedpeachresiduecomposition(drybasis)
Analysis
Water (%)
Protein (%)
Fat (%)

1974-76
3.6 6.7
6.64 8.5
1.38 1.63

Average
5.3
7.48
1.44

Ash (%)
Component without N
Cellulosse

2.79 3.16
70.34 76.95
12.20 16.60

2.93
76.64
14.80

Ifhygienicconditionsaresuited,itcanbeusedinthehumannutritionbecauseithasgothigh
cellulosse content. It can be used especially in low calorie food, intestine diseases andas
digestivesystemregulator.Thisresiduecompositionisseenontable.
1.2. Evaluation of seed
Theevaluationofseedsoffruitslikepeach,apricot,plum,cherryshowdifferencebecauseof
sournessofseed.Sweetapricotseedisevaluatedascandyandnuts.Othersareevaluatedon
differentpurposes.Peachapricotandbitteralmondarenotusedasfoodmaterialbecausethey
hasamigladinwhichispoisonousglikozid.Ithasseenthatcattleanimalarepoisonedbecauseof
thismaterial.
Thisamigladinglikozidisceasedwith3methods:
1. 72 hour it is waited in water and at each 24 hour water is changed.
2. Distillation with steam
3. Hydrolysis with acid
Table. Peach seed composition
Analysis
Ratio (%)
Moisture
4.72
Protein
23.86
Fat
38.88
Cellulose
18.60
Ash
3.74
Component without N
14.94
Peach seed composition is seen on the table.
Thefattyacidcompositionofseedalmondisseenonthetable.Itisricherinoleicvelinoleic
asidsthantomatoseeds.Peachseedoilcanbeusedasedibleoil,alsoitcanbeusedinsoap
production.Itshouldberefinedforusingasedibleoil.

Table . The results of analysis of the fatty acids of peach seed almond

Fatty acids
Palmitic asid
Stearic asid
Oleic asid
Linoleic asid

Ratio (%)
8.02
0.31
55.14
36.53

Amigdalinisremainintheresidueaftertakingtheoil.Theresidueisgrinded,wettedand
lettodistillationwithsteamdtoceasethismaterial.Benzaldehit,whichgivetypicalsmellto
almond,isusedasaromagiverinfoods.Benzaldehitgatherunderthevesselinthedistillation
andtheresiduewithoutamigdalinisusedasanimalfeed.
Thecoversofseedaregoodfuel.Thiscovercanbeturnedtowoodcoalwithdifferent
processes.

Evaluation of the wastes of citrus fruits

Theproducts,whichareobtainedfromcitusfruits,areconcentrated,fruitjuice,gaseous
drinks.Thecoversofthesefruitsarnoteaten,sowastequantityishigh.
Coverwastewithfibreandresidueisevaluatedonanimalfeed,coveroilproduction,pectin
covercandy,brendiandwineproduction.
3.1 The evaluation of covers as animal feed
Theallwastes,whichremaininfruitjuiceproduction,firstlypasslimeapplication.Ifthis
applicationisnotmadefirstly,theysticktopressandplug.Thewasteswithlimecometopress.
Thispreventtheslidingofthecoversandthefallingofthepressyield.Inlimeapplicationpress
watershouldbe5.57.0pH.Thecovers,whichareusedforanimalfeed,shouldbenursedwater
forchewingofanimaleasily.Theliquid,whichcomeoutfrompress,areconcentratedandadded
topresscaketosupplyanewmoistureequilibrium.

The evaluation of wastes in fruit juice factory

In the study of Yazcolu ve Teke (1978) about the evaluation of debris peach and the
waste of peach factory , the evaluation of wastes, which is occured when concentrate is produced
from peach, is investigated. The residue of fruit juice factory is dried and mixed with animal
feed. This necessitate a technological establishment.

The evaluation of wastes which occur when nectar processing

Marmaladeisasweetpreservewithabittertangmadefromcitrusfruit,sugar,water,and
(insomecommercialbrands)agellingagent.
InthestudyofBalandGrml(1986)theevaluationofwastesareinvestigatedas
marmalade.Mainraw materailisformedbythesewastes andsugar.Pectin,carboksimethyl
cellulose(CMC)veasid(sitricasid)areusedashelper.Pectinisusedforconsistencystructure
whichisveryimportantformarmalade.(BalandGrml,1986)

The evaluation of the wastes of frozen fruit and vegetables

Whenprocessingoffrozenfoodsishappened,lotsofwastesoccur.Thesewastescause
economic loss and form a threat for environment. The factories are obliged to make extra
expenses to prevent environmental problems. For evaluating wastes, factories should make
research.Itisthougtthatsaucecanmadefromthewastesoftomatoandpeppers.
AttheresearchofAktepeetal.(2006)forrecoveringresiduesofthefrozenfruitand
vegetableproduction,pastasauceswerecreated.AsarawmaterialfrozenRioGrandetomatoes
andKapyaredpeppersresidueswereused.Amountsoffrozentomatoesandredpeppers,garlic,
powder of red pepper and other additives were changed during the experiments for the
establishedpastasaucesformulation.Sensorialtestswereappliedaftereveryexperimentandasa
resultfourpastasauceswereselected(tomato,binertomato,tomatoandredpeppermixed,biner
tomatoandredpeppermixedsauces).Thesesauceswereproducedasasmallamountattheend
ofthesensorialevaluation.Thensauceswerefihledintoglassjarsandtheyarepasteurizedat
90C/15mm,afterthisprocesstheywerestoredatambienttemperature.Watersolublesolid
content,totalsolidcontent,saltanaiysis,titremetrikacidanalysispHanalysis,coloranalysis,
viscosityanalysis,sensorialtestswereappliedtotherawmaterialandfinalproduct.Andalso
incubationtestswereappliedtothefinalproduct.Theresultsoftheanalysiswerefoundsuitable
withthestandards.Attheendofthefinalproduction,asensorialtestwasdoneandtheresults
wereevaluated.Asaresultofsensorialanalysis,bittertomatoandredpeppermixedsaucewas
chosenasthemostdelicioussauce.(Aktepeetal.,2006)

Alcohol production from the wastes of dried fruits

Industrial alcohol, which is produced widely, is used as fuel. Also it is used in production
artificial silk, colorants, vinegar, drugs and chemical materials, explosive materials, alcoholic
drinks.
Nowadays, alcohol production is mostly based on fermentation. Carbon source, which is
used in fermantation, should be cheap. Its biological and chemical structure is suitable for

requirement of microorganisms. Cellulose wastes, which is the form of biomass, is used mostly.
The most realist substrats are hydrolyse polysaccharides or energy products which are sugar
store. These can be produced specially or can be wastes which occur in food production. The
examples of substrats, which are useed in fermentation, can be the wastes of fruit vegetable,
sugar molasses and residue, whey, the waste of starch, cereals brans.
Ethyl alcohol winnes importance and many industry wastes, the churn of sewerage and
other solid wastes are used to produce ethyl alcohol. These materials should be passed through
some pre-processes and carbon source, which is used in fermentation by should be form yeast
and bacterium, should be formed by hydrolysis. Many methods are applied for this. Wet
Oxidation , asid hydrolysis, ADP (Ammoniation Pressurization-Depressurization prosesi) and
hydrolysis with cellulose enzyme are some of them. Some combinaions can be applied to
increase yield. The most important point is that hydroksi methyl furfural (HMF), which form as
side product, obstruct working of yeast. Genetics modified yeasts should be used to prevent this
problem.
In a study, cellulose enzyme was used at the en of the two stage hydrolysis to increase
sugar yield to %75. %90 ethyl alcohol was produced with Saccharomycescerevisiae which is
adapted to inhibitors. Ethyl alcohol, which is obtained from fermentation, is seperated with
distillation. This alcohol is used as raw material in alcohol drinks and chemical materials.
Energy, is occurred with oxidation of ethyl alcohol, is alternative to other energy sources.
In some researches, it is investigated that hydrolysis and fermentation processes are made
one after another, some time and economic gain was supplied. But in this method, difference
between the temperature of hydrolysis and the temperature of fermentation can cause some
problems.
The aim of using process wastes to produce alcohol is meeting necessity, using
of agricaltural and industrial wastes, bringing a solution to environment pollution and obtaining
valuable product. (elebi and Gngr, 1997)
Alcohol production from scrap fig
%46,5offig,whichisproducedintheworld,isproducedinTurkey.%14ofthisisscrap
fig.Everyyear6000tonfigremainasconsumptionresidue.Thebestwayofevaluationoffigsis
productionofalcoholfromfruitswhicharerichinsugar.
InthestudyofelebiandGngr(1997),theoptimumconditionsinalcoholproduction
fromscrapfigwereinvestigated.Inthisresearch,figwasusedasrawmaterialofalcohol.Most
ofthesugarcontentoffigareformedbyreducedsugar.

MayaolarakSaccharomycescerevisiawasusedasyeast.Inthisresearch,Thewayswere
exploredtoincreaseethanolyieldofscrapfigtomaximum.Iftheamountofnutritionelement,
whichwasadded,increased,itwasseenthatalcoholrateincreased.
Fig supplies formation of high rate alcohol. Enzymatic hydrolysis should not be
made.Figcontainshighratesugarand%73,97ofthissugarisglucoseandfructose(invert
sugar).(elebiandGngr,1997)

Alcohol production from beet residue

Thewastesofsugarfacoryisusedgenerallyasanimalfeed.Thisshouldbeusedas%70
oftotalnourishingforgoatandsheepandas%4550oftotalnourishingforhorse.Itcontain%8
proteinand%0,7Ca.TheamountofCaisveryhighanditcanbeacceptedasCasource.But
highamountofoksaladswhicharefoundinstrucurebindCaandpreventtousageofCa.The
residuecontain%30galactronicasidintheformofpecticsubstanceaftersugarextraction.This
ismainbeginningmaterialofCvtaminsynthesis.
Fabrikayagelenekerpancar,yeraltndayetienbirbitkiolmasnedeniylencelikleta
vetopratemizlenip,dalveyaprakksmlarayrldktansonraykanarakeritlerhalindekylr.
Pancareritlerisuilemuameleedilip80Cdekaynatlarakinvertekerlerinekstrakteolmas
salanr.Dahasonrabukarmpreslenerekkspeveekerlisuolarakayrlr.Buyollaelde
edilenkspe,hayvanyemiolarakkullanlr.
Itisthoughthatsugarbeetresidueisusedasrawmaterialforethylalcoholproduction,as
energysource.Someresearchescontinueformaximumalcoholproduction.
Certaintemperatureandpressureapplication,asidhydrolysis,usageofcelluloseenzyme
orwetoxidationaresomemethodstoproduceinvertsugarwhichcanbeusedbyyeastwhile
yeastproducealcohol.

Residue consist of%27 cellulose. Products which come out with breaking of some
cellulosicmaterialscanbeusedbyyeastandothermicroorganisms.Thispropertycausetowin
importanceonespeciallyfermentationtechnologyascarbonsource.
InthestudyofErginetal.(2001),ethylalcoholwasproducedfromthewastesugarbeet
residue. Dried and grinded sugar beet was hydrolysed with using of cellulose
enzyme.Saccharomycescerevesiae, which is generally used in alcohol fermentation, was
used.Alcoholproductionwasinvestigatedwithfollowingweightloss.Asaresult,13.79g/l00ml
glycosewasobtainedwithusing%10sugarbeetresidueand%1enzymeattheendofthe8hour
hydrolysis. % 5,92 alcohol without adding nutriment substances, %6,3 alcohol with adding
nutrimentsubstanceswereobtainedattheendofthefermentation.(Erginveetin,2001)

The usage area of ethyl alcohol

Ethanol,alsoknownasethylalcohol,drinkingalcoholorgrainalcohol,isaflammable,
colorless, slightly toxicchemical compoundwith a distinctive perfumelikeodor, and is
thealcoholfound inalcoholic beverages. In common usage, it is often referred to simply
asalcohol.ItsmolecularformulaisvariouslyrepresentedasEtOH,CH3CH2OH,C2H5OHoras
itsempiricalformulaC2H6O
Ethyl alcohol is produced for 3 aim: alcoholic drinks, main material and raw material of
chemaical subtances.
As a fuel
The largest single use of ethanol is as a motor fuel and fuel additive. The largest national
fuel ethanol industries exist in Brazil (gasoline sold in Brazil contains at least 20% ethanol and
hydrous ethanol is also used as fuel). One method of production is through fermentation of sugar.
Ethanol creates very little pollution when burned. Millions more acres of land are needed if
ethanol is to be used to replace gasoline. Pure ethanol has a lower energy content
than gasoline (about 30% less energy per unit volume). At gas stations, ethanol is contained in a
mix of ethanol and gasoline, otherwise known as gasohol. In the United States, the color yellow
(symbolizing the color of corn) has become associated with the fuel and is commonly used on
fuel pumps and labels.

Alcoholic beverages
Alcoholic beverages vary considerably in their ethanol content and in the foodstuffs from
which they are produced. Most alcoholic beverages can be broadly classified as fermented
beverages, beverages made by the action of yeast on sugary foodstuffs, or as distilled beverages,
beverages whose preparation involves concentrating the ethanol in fermented beverages
by distillation. The ethanol content of a beverage is usually measured in terms of the volume
fraction of ethanol in the beverage, expressed either as a percentage or in alcoholic proof units
Fermented beverages can be broadly classified by the foodstuff from which they are
fermented. Beers are
made
from cereal
grains or
other starchy materials, wines and cidersfrom fruit juices, and meads from honey. Cultures
around the world have made fermented beverages from numerous other foodstuffs, and local and
national names for various fermented beverages abound. Fermented beverages may contain up to
1520% ethanol by volume, the upper limit being set by the yeast's tolerance for ethanol, or by
the amount of sugar in the starting material.
Distilled beverages are made by distilling fermented beverages. Broad categories of
distilled beverages include whiskies distilled from fermented cereal grains; brandies, distilled
from
fermented
fruit
juices,
and rum,
distilled
from
fermented molasses orsugarcane juice. Vodka and similar neutral grain spirits can be distilled
from any fermented material (grain or potatoes is most common); these spirits are so thoroughly
distilled that no tastes from the particular starting material remain. Numerous other spirits and
liqueurs are prepared by infusing flavors from fruits, herbs, and spices into distilled spirits. A
traditional example is gin, the infusion of juniper berries into neutral grain alcohol.
In a few beverages, ethanol is concentrated by means other than distillation.Applejack is
traditionally made by freeze distillation: water is frozen out of fermented apple cider, leaving a
more ethanol-rich liquid behind. Fortified wines are prepared by adding brandy or some other
distilled spirit to partially-fermented wine. This kills the yeast and conserves some of the sugar in
grape juice; such beverages are not only more ethanol-rich, but are often sweeter than other
wines
Alcoholic beverages are sometimes added to food in cooking, not only for their inherent
flavors, but also because the alcohol dissolves flavour compounds that water cannot.
Other uses
Ethanol is easily soluble in water in all proportions with a slight overall decrease in
volume when the two are mixed. Absolute ethanol and 95% ethanol are themselves good

solvents, somewhat less polar than water and used in perfumes, paints. Other proportions of
ethanol with water or other solvents can also be used as a solvent. Alcoholic drinks have a large
variety of tastes because various flavor compounds are dissolved during brewing. When ethanol
is produced as a mixing beverage it is a neutral grain spirit.
Ethanol is used in medical wipes and in most common antibacterial hand sanitizier gels at
a concentration of about 62% (percentage by weight, not volume) as an antiseptic. The peak of
the disinfecting power occurs around 70% ethanol; stronger and weaker solutions of ethanol
have a lessened ability to disinfect. Solutions of this strength are often used in laboratories for
disinfecting work surfaces. Ethanol kills organisms by denaturing their proteins and dissolving
their lipids and is effective against most bacteria and fungi, and many viruses, but is ineffective
against bacterial spores. Alcohol does not act like an antibiotic and is not effective
against infections by ingestion. Ethanol in the low concentrations typically found in most
alcoholic beverages does not have useful disinfectant or antiseptic properties, internally or
externally. Ethanol is often used as an antidote in cases of methanol poisoning.
Wine with less than 16% ethanol is vulnerable to bacteria. Because of this, port is often
fortified with ethanol to at least 18% ethanol by volume to halt fermentation for retaining
sweetness and in preparation for aging, at which point it becomes possible to prevent the
invasion of bacteria into the port, and to store the port for long periods of time in wooden
containers that can 'breathe', thereby permitting the port to age safely without spoiling. Because
of ethanol's disinfectant property, alcoholic beverages of 18% ethanol or more by volume can be
safely stored for a very long time.

The production of natural colorants from fruit and vegetables

Pigmentsarecharacteristicqualitycriteriaoffoodsotheyareimportant.Naturalfood
colorantscanbeclassifiedinto5groups:

Anthocyanins

Carotenoids

Chlorophyll

Betalaines

Other colorants

Fruits andvegetablesincludenaturalfoodcolorants indifferentforms,andtheseare

consumed as part of diet. Lutein and chlorophyll in green vegetabtes, lycopene in tomato,
anthocyaninsinfruitsandvegetablescanbegivenasexamples.Naturalcolorantsareextracted
fromalotofsourcesbyusingdevelopingtechnology.Purecolorantcontentofcolorextract
showsdifferencesaccordingtotechnologyapplied,andalsotheyincludeotherchemicals.Thats
whynaturalcolorantsarenotonlypurepigments,andtheyformfrommixtureofpigmentsthat
canbeextracted.
(Bal and Grml, 1986)