Implementation of an essential oil extraction system with JBT technology

Abstract

This work proposes the implementation of an essential oil extraction system for the company Ingeniería in Plantas Procesadoras de Cítricos S.A. de C.V. using Valencia orange (Citrus sinensis) as the main raw material, adding JBT Food Tech technology equipment (John Bean Technologies, food technologies corporation) to the process that provide higher performance and quality to the extracted oil. Exposing the application of the tools, methods and techniques to be used for the development of the solutions of this work, covering the stages of the oil extraction process and how this would be improved with the introduction of the JBT extraction equipment, performing the  analysis of these equipment, their performance and capacity in citrus processing, the extractors are evaluated to determine the most suitable for the capacity of fruit that is processed and the economic analysis is carried out to determine the profitability of this project. Within the company, work was carried out in the production area, carrying out the following actions: verify the optimal transformation of inputs (citrus) in order to determine their performance, as well as their quality, investigate new technologies for the extraction of citrus fruits this to generate a proposal for improvement in the processing of citrus fruits and the use of their by-products (peel) to obtain essential oil and analyze the current processing system of the company to determine improvements that could be added to the oil extraction process and thus generate better yields and added value in citrus processing.