Waste from an orange juice manufacturing operation generally contains significant quantities of citric acid from the extraction process. Not considering environmental factors and the kind of process fruit, sometimes the citric acid concentration in the air can reach unacceptable conditions. The purpose of this work is to define some methods of environmental control in order to avoid high citric acid concentrations in the air. The main idea is to explain in “common language” how to keep an appropriate room temperature and humidity index in order to reduce the citric acid concentration in the air by evaporative cooling.
Paper published with permission.