By peeling, reducing labor, and saving time, the "clothing" process is now safer and more water-efficient. The long-awaited vision of China's citrus processing industry is 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 canned citrus 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, including rising labor costs, green barriers, and technical trade restrictions. This has created a strong demand for new, advanced technologies. The "Citrus Enzymatic Peeling and De-Encapsulation Production Technology" is one of the key projects under the "Eleventh Five-Year Plan" major science and technology initiative 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 dedicated research, the project team achieved results that are internationally competitive. They have developed a complete enzymatic whole-fruit peeling production line and an automated enzyme capsule flow system, which showed significant effectiveness during pilot tests. To date, five invention patents (one international) and one utility model patent have been applied for. This breakthrough was also included in the major industrial technology promotion project of the Ministry of Agriculture's Agricultural Products Processing Bureau in 2008.
The implementation of these new technologies in the citrus processing sector is expected to 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 will play a crucial role in ensuring the sustainable and healthy development of the canned citrus industry. Compared to traditional methods, enzymatic peeling can reduce labor by one-third, shorten production time by 40%, and increase factory automation and food hygiene standards. Enzymatic de-encapsulation not only addresses issues like heavy metal residue and low safety levels caused by acid-base methods but also reduces the large volume of acidic and alkaline wastewater generated during citrus canning. It is estimated that this technology can cut wastewater emissions by about 40 tons per ton of product. If applied nationwide, it could reduce annual wastewater discharge by 24 million tons—equivalent to the sewage generated by 6 million urban residents in a year.
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