Through peeling, labor reduction, and time-saving methods, the "clothing" process is now safer and more water-efficient. The long-awaited aspirations of China's citrus processing industry are quickly turning into reality. Today, over 130 representatives from more than 30 citrus processing companies, equipment manufacturers, research institutes, and universities across eight provinces gathered in Changsha to attend a training session on enzymatic peeling and capsule detachment technology organized by the Agricultural Products Processing Bureau of the Ministry of Agriculture. Liang Zhongkang, chairman of the China Cannery Industry Association, was present at the event and encouraged all participants.
China's citrus canned exports account for 70% of the global market share. However, traditional methods such as manual peeling and acid-base de-encapsulation are facing increasing challenges due to rising labor costs, green barriers, and technical restrictions, which call for the development of new, more sustainable technologies. The "Citrus Enzymatic Peeling and De-Encapsulation Production Technology" is a key focus of the "Eleventh Five-Year Plan" major science and technology project titled "Key Technology Research and Demonstration of Modern Citrus Industry." Under the leadership of Dr. Yang Yang, chief expert from the Chinese Academy of Agricultural Sciences, after years of research, the project team has achieved world-leading results, developing a complete enzymatic whole-fruit peeling production line and an enzyme-based capsule flow automatic groove device. These innovations have shown significant effects during pilot tests. To date, the project has applied for five invention patents (including one international patent) and one utility model patent. This breakthrough was also included in the major industrial technology promotion project of the Agricultural Products Processing Bureau of the Ministry of Agriculture in 2008.
The implementation of these new technologies in the citrus processing industry will significantly reduce labor intensity and workload, improve product quality, minimize environmental pollution, and enhance the competitiveness of China's citrus industry in the global market. This contributes greatly to the sustainable and healthy development of the citrus canning sector. Compared to traditional methods, enzymatic peeling can reduce labor by one-third, shorten production time by 40%, and improve factory automation and food hygiene standards. Enzymatic de-encapsulation technology not only addresses issues like heavy metal residue and low safety levels caused by acid-base methods but also solves the problem of large volumes of acidic and alkaline wastewater polluting the environment. It reduces acid-alkali wastewater emissions by approximately 40 tons per ton of product. If widely adopted nationwide, this could cut annual wastewater discharge by 24 million tons—equivalent to the sewage generated by 6 million urban residents in a year.
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