oe : as 
Ibs. AUS gee i so 
( range and terion: peel, candied, ary 9 or Pareeenyes 654307 34 435 : a 
Oil of Eins ee ee bee fie OOO 16025 ees 
piecewise oes TO T0E Ni (oI 2 Za 
Oil pepteete Se a ef ALO 008 794215 a 
oie erase an et 04259. MOND. ae 3 
Citrate Oe ee a RE ee en oe EO OA. 756 309 oo ae ee 
Rmemteneile ee A ie 8677 21S sae ee 
Lemon in brine . - ae ee, ae UB 63771 eth = 
2 Lemon and lemon peel, SS faied. Pare or Pe teeevien 515686 AN: 219° V2 4 Bare. 
_ Concentrated lemon, orange Or Mae juices | = ‘ AT OSTO 2 as eae 
“These imports represent in actual fruit a total of 165000000 Ibs. and it is ‘not sur- ue Se, 
p sing that efforts should be directed along the lines of utilizing culled fruit in America. z é : 
- This culled fruit, as: ‘it is received, should first be examined and cleaned which is 
= Upon. the pamion of the ripeness of the ‘fruit much denends as to the final > 
Zz product. ‘In the manufacture of lemon oil f.i., a green fruit gives the best oil; any Sa 
3 ruit that has been subjected to a sweating process or to slight decay, or ageee ASz 
almost wholly unfit for the manufacture of the finer products. Se 
z _ The next operation to be considered is the peeling of the fruit. The saan ae = 
oil contained in ‘the peel is. variable and depends on climatic conditions and other ~ | 
_ extraneous ‘influences. _ During” the last ten years the quantity of oil in the fruit: has 
if eoleivation and eae of the trees. | eee 
One of the greatest problems that has confronted the oe Aner Fe of | citrus. by- 
products, the mechanical separation of the peel from the pulp, may now be looked 
_- upon as ‘solved. To peel citrus fruit by hand requires an expenditure of § 5.— per ton, 
End this only under the most favourable conditions of labour and fruit. As has” been 
j discovered more recently, the peeling of the fruit is not absolutely essential. It. has" | 
ee found sufficient to crush the whole fruit and ground it to a fine pulp from a 
~ which the essential oil is obtained by extraction, and from the oil-free pulp the fe = aes 
; is separated by centrifugals. | Sar: 
__ When using the solvent process, the peel is crushed between rollers to a fine Spee 
Eiicte which contains about 1.9 per cent. of oil in the case of lemons, and 2.2 per cent. 
= with oranges. This paste is mixed with the necessary quantity of solvent which~ 
_ dissolves a portion of the contained oil. It is next run into suitable stills, where the = 
solvent is recovered, the oil remaining © behind. This process of extraction may be = 4 
“a "repeated three times. In this manner a liquid is obtained of a dark reddish colour in | 
the case of oranges or a dark yellowish green colour in the case of lemons. 
= 
& 
= 
The composition of orange oil is about as follows: 88.36 per cent. of terpenes, 
= 28 per cent. of aldehydes and methylanthranilate and Sd per cent. of Pie & 
ee 
ee ae 
Ay i Calttovata the name of ‘‘oleoresins’’ is used quite arbitrarily for the whole oil obtained oy extraction = 
_as well as for the non-volatile constituents which are supposed to be of particular importance for the flavour 
of the oil. These constituents are contained in a much smaller percentage in the Italian oils obtained hy tS 24 
hand pereete. See also pelt saeisick und Hoffmann, Die aiierischen Be, 2nd. ed., vol. III, p. 14. : foe 
Ee : = 
“tan 
2 
