Every day an apple keeps the doctor away! — Product and Technology Development — Development of Apple Seed Oil at Corn Oil Press Kft. (Q3911980): Difference between revisions
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Apple cob is a huge amount of food waste in Hungary and other fruit-growing countries. The apple cob is produced primarily as a by-product of fruit juice production, mainly consisting of shells, apple meat, seedhouses, seeds and apple stems. Following the company’s “zero-waste” principle, the raw materials arriving at the plant are in many cases the by-products and wastes of another technology, industry, and in all cases we strive to achieve total waste-free, i.e. no unused by-products are generated during our production. The apple cob has a very high moisture content, so this should also be taken into account in the further processing, as its descending is very energy-intensive, but it can be used in addition to the core. In the course of the project we first examine the processing and use of apple cobs. Our goal is to extract the raw material that is useful for us, the apple kernels, in the best possible proportion, and to find further uses for the other fractions of apple pulp. If we reach the desired fractions, i.e. we have the dried apple seeds at our disposal, we start the cold-pressed apple-seed oil production experiments. According to literary data, apple seeds can be extracted from oil around 1 %, but our goal is to significantly increase this. Before the oil recovery tests, we examine the total oil content of each variety and then try to improve the press technology for the best recovery. Amigdaline naturally occurs in apple seed and apple seed oil, known for its alternative therapeutic uses. The current EU regulations regulate the permitted levels of cyanide in food. The essence of the task is to collect the available apple seed samples and then to compare the oil pressed from them and their cyanide content. During the project, the necessary tools for separation and pressing will be procured, which will be suitable for production after experiments, separation and recovery tests. With this we guarantee that the newly developed, introduced product, apple seed oil, will not absorb existing capacities, the total capacity will increase. As part of the project, we take care of waste from another industry in accordance with our philosophy and produce a useful raw material (apple seeds), from which we can press oil at the end of the development with a good harvest, while other by-products of the apple marc are also recovered. Independently of the current development, we have developed a biomass drying system that allows us to dry the seeds and other parts of the marc to the required moisture content without using natural gas or electricity. Therefore, if the technology to be developed requires drying before or after separation, it can be done in the current production plant. If the seed is selected, it must in any case be dried and it does not depend on the separation technology. With this technological development in the food industry, we focus on environmental technology aspects while producing useful products. One of the biggest problems of our time is the unnecessary accumulation of food waste, both for consumers and for manufacturing and services.The apple cob processing technology to be developed ensures waste from another manufacturing sector (primarily fruit juice production), while producing useful products, preferably without producing additional waste. By implementing the principles of environmental awareness, we not only take steps to protect our wildlife, but also reduce our expenditure, as the waste normally generated does not need to be disposed of. We can easily introduce the system to any food technology and find it sustainable, but the principle must be embraced and in any case think in this way in the implementation and development of a technology. The implementation of the “zero waste” principle also greatly contributes to the reduction of our budget, especially if the purchased raw materials are by-products and wastes of other industries, production companies. The result to be created is a set of technologies in which the extraction of apple kernels from apple marc can be obtained. There are very few apple-seed oil on the market and at very high prices, even though the number of unused apple marc is produced by food juice companies. From this we want to solve the selection of apple seeds so that we can extract apple seeds with good yield and energy efficiency with the right technology. Thanks to this, we plan to obtain a useful raw material from the apples available free of charge with little input, while also generating a valuable by-product. (English) | |||||||||||||||
| Property / summary: Apple cob is a huge amount of food waste in Hungary and other fruit-growing countries. The apple cob is produced primarily as a by-product of fruit juice production, mainly consisting of shells, apple meat, seedhouses, seeds and apple stems. Following the company’s “zero-waste” principle, the raw materials arriving at the plant are in many cases the by-products and wastes of another technology, industry, and in all cases we strive to achieve total waste-free, i.e. no unused by-products are generated during our production. The apple cob has a very high moisture content, so this should also be taken into account in the further processing, as its descending is very energy-intensive, but it can be used in addition to the core. In the course of the project we first examine the processing and use of apple cobs. Our goal is to extract the raw material that is useful for us, the apple kernels, in the best possible proportion, and to find further uses for the other fractions of apple pulp. If we reach the desired fractions, i.e. we have the dried apple seeds at our disposal, we start the cold-pressed apple-seed oil production experiments. According to literary data, apple seeds can be extracted from oil around 1 %, but our goal is to significantly increase this. Before the oil recovery tests, we examine the total oil content of each variety and then try to improve the press technology for the best recovery. Amigdaline naturally occurs in apple seed and apple seed oil, known for its alternative therapeutic uses. The current EU regulations regulate the permitted levels of cyanide in food. The essence of the task is to collect the available apple seed samples and then to compare the oil pressed from them and their cyanide content. During the project, the necessary tools for separation and pressing will be procured, which will be suitable for production after experiments, separation and recovery tests. With this we guarantee that the newly developed, introduced product, apple seed oil, will not absorb existing capacities, the total capacity will increase. As part of the project, we take care of waste from another industry in accordance with our philosophy and produce a useful raw material (apple seeds), from which we can press oil at the end of the development with a good harvest, while other by-products of the apple marc are also recovered. Independently of the current development, we have developed a biomass drying system that allows us to dry the seeds and other parts of the marc to the required moisture content without using natural gas or electricity. Therefore, if the technology to be developed requires drying before or after separation, it can be done in the current production plant. If the seed is selected, it must in any case be dried and it does not depend on the separation technology. With this technological development in the food industry, we focus on environmental technology aspects while producing useful products. One of the biggest problems of our time is the unnecessary accumulation of food waste, both for consumers and for manufacturing and services.The apple cob processing technology to be developed ensures waste from another manufacturing sector (primarily fruit juice production), while producing useful products, preferably without producing additional waste. By implementing the principles of environmental awareness, we not only take steps to protect our wildlife, but also reduce our expenditure, as the waste normally generated does not need to be disposed of. We can easily introduce the system to any food technology and find it sustainable, but the principle must be embraced and in any case think in this way in the implementation and development of a technology. The implementation of the “zero waste” principle also greatly contributes to the reduction of our budget, especially if the purchased raw materials are by-products and wastes of other industries, production companies. The result to be created is a set of technologies in which the extraction of apple kernels from apple marc can be obtained. There are very few apple-seed oil on the market and at very high prices, even though the number of unused apple marc is produced by food juice companies. From this we want to solve the selection of apple seeds so that we can extract apple seeds with good yield and energy efficiency with the right technology. Thanks to this, we plan to obtain a useful raw material from the apples available free of charge with little input, while also generating a valuable by-product. (English) / rank | |||||||||||||||
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| Property / summary: Apple cob is a huge amount of food waste in Hungary and other fruit-growing countries. The apple cob is produced primarily as a by-product of fruit juice production, mainly consisting of shells, apple meat, seedhouses, seeds and apple stems. Following the company’s “zero-waste” principle, the raw materials arriving at the plant are in many cases the by-products and wastes of another technology, industry, and in all cases we strive to achieve total waste-free, i.e. no unused by-products are generated during our production. The apple cob has a very high moisture content, so this should also be taken into account in the further processing, as its descending is very energy-intensive, but it can be used in addition to the core. In the course of the project we first examine the processing and use of apple cobs. Our goal is to extract the raw material that is useful for us, the apple kernels, in the best possible proportion, and to find further uses for the other fractions of apple pulp. If we reach the desired fractions, i.e. we have the dried apple seeds at our disposal, we start the cold-pressed apple-seed oil production experiments. According to literary data, apple seeds can be extracted from oil around 1 %, but our goal is to significantly increase this. Before the oil recovery tests, we examine the total oil content of each variety and then try to improve the press technology for the best recovery. Amigdaline naturally occurs in apple seed and apple seed oil, known for its alternative therapeutic uses. The current EU regulations regulate the permitted levels of cyanide in food. The essence of the task is to collect the available apple seed samples and then to compare the oil pressed from them and their cyanide content. During the project, the necessary tools for separation and pressing will be procured, which will be suitable for production after experiments, separation and recovery tests. With this we guarantee that the newly developed, introduced product, apple seed oil, will not absorb existing capacities, the total capacity will increase. As part of the project, we take care of waste from another industry in accordance with our philosophy and produce a useful raw material (apple seeds), from which we can press oil at the end of the development with a good harvest, while other by-products of the apple marc are also recovered. Independently of the current development, we have developed a biomass drying system that allows us to dry the seeds and other parts of the marc to the required moisture content without using natural gas or electricity. Therefore, if the technology to be developed requires drying before or after separation, it can be done in the current production plant. If the seed is selected, it must in any case be dried and it does not depend on the separation technology. With this technological development in the food industry, we focus on environmental technology aspects while producing useful products. One of the biggest problems of our time is the unnecessary accumulation of food waste, both for consumers and for manufacturing and services.The apple cob processing technology to be developed ensures waste from another manufacturing sector (primarily fruit juice production), while producing useful products, preferably without producing additional waste. By implementing the principles of environmental awareness, we not only take steps to protect our wildlife, but also reduce our expenditure, as the waste normally generated does not need to be disposed of. We can easily introduce the system to any food technology and find it sustainable, but the principle must be embraced and in any case think in this way in the implementation and development of a technology. The implementation of the “zero waste” principle also greatly contributes to the reduction of our budget, especially if the purchased raw materials are by-products and wastes of other industries, production companies. The result to be created is a set of technologies in which the extraction of apple kernels from apple marc can be obtained. There are very few apple-seed oil on the market and at very high prices, even though the number of unused apple marc is produced by food juice companies. From this we want to solve the selection of apple seeds so that we can extract apple seeds with good yield and energy efficiency with the right technology. Thanks to this, we plan to obtain a useful raw material from the apples available free of charge with little input, while also generating a valuable by-product. (English) / qualifier | |||||||||||||||
point in time: 8 February 2022
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Revision as of 14:12, 8 February 2022
Project Q3911980 in Hungary
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Every day an apple keeps the doctor away! — Product and Technology Development — Development of Apple Seed Oil at Corn Oil Press Kft. |
Project Q3911980 in Hungary |
Statements
120,300,000 forint
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657,710.319 Euro
0.0027336256 Euro
14 December 2021
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240,600,000.0 forint
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50.0 percent
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1 March 2021
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31 August 2022
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Corn Oil Press Kft.
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47°18'27.94"N, 21°6'34.74"E
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Az almacsutka hatalmas mennyiségben keletkező élelmiszeripari hulladék hazánkban és más gyümölcstermő országokban. Az almacsutka elsősorban a gyümölcslégyártás melléktermékeként keletkezik, elsősorban héjrészeket, almahúst, magházat, magvakat és almaszárat tartalmaz. A cég „zero-waste” (hulladékanyag-mentes) elvét követve az üzembe érkező alapanyagok sok esetben már egy másik technológia, iparág melléktermékei, hulladékai, és minden esetben törekszünk a teljes hulladékmentesség elérésére, azaz a gyártásunk során már nem keletkezik felhasználatlan melléktermék. Az almacsutka nagyon magas nedvességtartalmú, így a továbbfeldolgozásnál ezt is figyelembe kell venni, hiszen emiatt leszárítása magas energiaigényű, azonban így a magon kívül a további részek is hasznosíthatók. A projekt során először az almacsutka feldolgozási, felhasználási lehetőségeit vizsgáljuk. Célunk, hogy kinyerjük a számunkra hasznos alapanyagot, az almamagot, a lehető legjobb arányban, valamint további felhasználási lehetőségeket találjunk az almapép egyéb frakcióinak. Ha elérjük a kívánt frakciókat, azaz rendelkezésünkre áll a szárított almamag, akkor megkezdjük a hidegpréseléses almamagolajgyártási kísérleteket. Irodalmi adatok alapján az almamagból 1% körüli olajat lehet kinyerni, de célunk ennek jelentős növelése. Az olajkihozatali próbák előtt megvizsgáljuk az egyes fajták teljes olajtartalmát, majd megkíséreljük a préstechnológia legjobb kihozatal érdekében történő fejlesztését. Az almamagban és az almamagolajban természetes módon amigdalin fordul elő, mely alternatív gyógyászati felhasználási módjairól ismert. A jelenleg érvényes EU-s rendeletek szabályozzák az élelmiszerben megengedett ciántartalmat. A feladat lényege összegyűjteni a rendelkezésre álló almamag mintákat, majd az azokból préselt olajokat, és a ciántartalmukat összehasonlítani. A projekt során beszerzésre kerülnek a szétválasztáshoz, préseléshez szükséges eszközök, melyek a kísérletek, szétválasztási, kihozatali próbák után a termelésre is alkalmasak lesznek. Ezzel garantáljuk, hogy az újonnan kifejlesztett, bevezetett termék, az almamagolaj, nem köt le már meglévő kapacitásokat, az összkapacitás növekszik. A projekt részeként filozófiánknak megfelelően gondoskodunk egy másik iparág hulladékáról és számunkra hasznos alapanyagot (almamagot) állítunk elő, melyből terveink szerint jó kihozatallal tudunk a fejlesztés végén olajat sajtolni, miközben az almatörköly további melléktermékei is hasznosításra kerülnek. Üzemünkben a jelenlegi fejlesztéstől függetlenül is kialakítottunk egy biomassza szárítórendszert, melynek segítségével földgáz vagy villamosenergia felhasználás nélkül tudjuk a magvakat és a törköly egyéb részeit a kellő nedvességtartalomra szárítani. Abban az esetben tehát, ha a kialakítandó technológia során – a szeparálás előtt vagy után – szükség van szárításra, úgy az a jelenlegi termelőüzemben megoldható. Amennyiben a magot sikerül kiválasztani, úgy azt mindenképpen szárítani kell, ez nem függ a szeparálási technológiától. Ezzel az élelmiszeripari technológiai fejlesztéssel a környezettechnológiai szempontokat helyezzük előtérbe, miközben hasznos termékeket állítunk elő. Korunk legnagyobb problémái között emlegetik az élelmiszerhulladékok felesleges felhalmozódását, mind a fogyasztók esetében, mind a gyártás és szolgáltatások esetében.A fejlesztendő almacsutka feldolgozási technológia egy másik gyártó szektor (elsősorban a gyümölcslégyártás) hulladékáról gondoskodik, miközben hasznos termékeket állít elő, lehetőleg további hulladék termelése nélkül. A környezettudatosság elveinek megvalósításával nem csak élővilágunk megóvása érdekében teszünk lépéseket, hanem ezáltal kiadásainkat is csökkentjük, hiszen a normál esetben keletkező hulladékok megsemmisítéséről nem kell gondoskodni. A rendszert könnyedén bevezethetjük bármely élelmiszeripari technológiánál és fenntarthatónak találjuk, csupán az elvet kell magunkévá tenni, és minden esetben ilyen módon gondolkozni egy technológia megvalósítása, kialakítása során. A” zero waste” elv megvalósulása nagyban hozzájárul a költségvetésünk csökkentéséhez is, főleg abban az esetben, ha a megvásárolt alapanyagok más iparágak, termelő cégek melléktermékei, hulladékai. A létrehozásra kerülő eredmény egy olyan technológia-sor, amelyben kinyerhetővé válik az almamag kinyerése az almatörkölyből. A piacon nagyon kevés almamagolaj található, és az is igen magas áron, holott az élelmiszeripari gyümölcslégyártó vállalatoknál tonnaszámra keletkezik felhasználatlan almatörköly. Ebből szeretnénk megoldani az almamag kiválasztását, hogy a megfelelő technológia segítségével jó kihozatallal, energiahatékonyan tudjuk kinyerni az almamagot. Ennek köszönhetően terveink szerint az ingyenesen rendelkezésre álló almacsutkából kevés ráfordítással hasznos alapanyag nyerhető, miközben szintén értékes melléktermék is keletkezik. (Hungarian)
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Apple cob is a huge amount of food waste in Hungary and other fruit-growing countries. The apple cob is produced primarily as a by-product of fruit juice production, mainly consisting of shells, apple meat, seedhouses, seeds and apple stems. Following the company’s “zero-waste” principle, the raw materials arriving at the plant are in many cases the by-products and wastes of another technology, industry, and in all cases we strive to achieve total waste-free, i.e. no unused by-products are generated during our production. The apple cob has a very high moisture content, so this should also be taken into account in the further processing, as its descending is very energy-intensive, but it can be used in addition to the core. In the course of the project we first examine the processing and use of apple cobs. Our goal is to extract the raw material that is useful for us, the apple kernels, in the best possible proportion, and to find further uses for the other fractions of apple pulp. If we reach the desired fractions, i.e. we have the dried apple seeds at our disposal, we start the cold-pressed apple-seed oil production experiments. According to literary data, apple seeds can be extracted from oil around 1 %, but our goal is to significantly increase this. Before the oil recovery tests, we examine the total oil content of each variety and then try to improve the press technology for the best recovery. Amigdaline naturally occurs in apple seed and apple seed oil, known for its alternative therapeutic uses. The current EU regulations regulate the permitted levels of cyanide in food. The essence of the task is to collect the available apple seed samples and then to compare the oil pressed from them and their cyanide content. During the project, the necessary tools for separation and pressing will be procured, which will be suitable for production after experiments, separation and recovery tests. With this we guarantee that the newly developed, introduced product, apple seed oil, will not absorb existing capacities, the total capacity will increase. As part of the project, we take care of waste from another industry in accordance with our philosophy and produce a useful raw material (apple seeds), from which we can press oil at the end of the development with a good harvest, while other by-products of the apple marc are also recovered. Independently of the current development, we have developed a biomass drying system that allows us to dry the seeds and other parts of the marc to the required moisture content without using natural gas or electricity. Therefore, if the technology to be developed requires drying before or after separation, it can be done in the current production plant. If the seed is selected, it must in any case be dried and it does not depend on the separation technology. With this technological development in the food industry, we focus on environmental technology aspects while producing useful products. One of the biggest problems of our time is the unnecessary accumulation of food waste, both for consumers and for manufacturing and services.The apple cob processing technology to be developed ensures waste from another manufacturing sector (primarily fruit juice production), while producing useful products, preferably without producing additional waste. By implementing the principles of environmental awareness, we not only take steps to protect our wildlife, but also reduce our expenditure, as the waste normally generated does not need to be disposed of. We can easily introduce the system to any food technology and find it sustainable, but the principle must be embraced and in any case think in this way in the implementation and development of a technology. The implementation of the “zero waste” principle also greatly contributes to the reduction of our budget, especially if the purchased raw materials are by-products and wastes of other industries, production companies. The result to be created is a set of technologies in which the extraction of apple kernels from apple marc can be obtained. There are very few apple-seed oil on the market and at very high prices, even though the number of unused apple marc is produced by food juice companies. From this we want to solve the selection of apple seeds so that we can extract apple seeds with good yield and energy efficiency with the right technology. Thanks to this, we plan to obtain a useful raw material from the apples available free of charge with little input, while also generating a valuable by-product. (English)
8 February 2022
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Püspökladány, Hajdú-Bihar
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Identifiers
GINOP-1.2.11-20-2020-00059
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