Citric acid was first isolated from lemon juice and crystallised as a solid by Scheele in 1784. It occurs naturally in citrus fruits, pineapples, peaches, figs and other fruits and tissues. Citric acid obtained from these sources is known as natural citric acid, while fermentation-based production is referred to as fermentation citric acid. Lemons, limes and pineapples have historically been important natural sources.
Developments in citric acid manufacturing have progressed from the older shallow-pan method to submerged deep-tank fermentation. Research led by S. M. Martin and others contributed to the development of submerged production using ferrocyanide-treated beet molasses and Aspergillus niger. Further developments included mutant strains produced through ultraviolet radiation, which demonstrated improved citric acid productivity.
The report also covers lemon essential oil, which is obtained from the outer peel of lemon fruit primarily through cold pressing. Lemon oil is widely used in medicinal and food flavouring applications, bakery products and carbonated soft drinks. The report examines its properties, chemical composition, extraction methods, cultivation of lemon, quality testing, safety considerations, market position, raw materials, manufacturing processes and related plant and machinery requirements.
| Particulars | Value |
|---|---|
| Plant Capacity | 1,28,197 MT/Day |
| Land & Building (8000 sq.mt.) | Rs. 17 Lac |
| Plant & Machinery | Rs. 10.50 Cr |
| Working Capital for 1 Month | Rs. 5.43 Cr |
| Total Capital Investment | Rs. 20.54 Cr |
| Rate of Return | 42% |
| Break Even Point | 46% |
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